|Bulgur wheat||1⁄2 Cup (8 tbs), uncooked|
|Boiling water||3⁄4 Cup (12 tbs)|
|Lemon juice||5 Teaspoon|
|Olive oil||2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Green onion||1 , thinly sliced|
|Cucumber||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Tomato||1⁄2 Cup (8 tbs), chopped|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Mint||2 Teaspoon, chopped|
1. Rinse bulgur thoroughly in colander under cold water, picking out any debris. Drain well transfer to medium heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.
2. Combine lemon juice, oil, basil and black pepper in small bowl. Pour over bulgur; mix well.
3. Layer bulgur, onion, cucumber, bell pepper and tomato in clear glass bowl; sprinkle with parsley and mint, if desired.
4. Refrigerate, covered, at least 2 hours to allow flavors to blend. Serve layered or toss before serving.