Tabbouleh salad

Ingredients

1. 1 1/2 cups water
2. 3/4 cup bulgur (cracked wheat), rinsed and drained
3. 1 cup diced, seeded tomatoes
4. 1/2 cup chopped scallions or green onions
5. 1 cup finely diced cucumber
6. 8 olives, green or black, sliced
7. 1 cup chopped parsley
8. 1/4 cup chopped mint or basil, optional
9. 1 teaspoon dill weed, optional
10. 1/4 cup lemon juice
11. 2 tablespoons extra-virgin olive oil
12. Freshly ground black pepper, to taste

Directions

In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.

In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.