3/4 cup bulgur (cracked wheat)
1 cup diced seeded tomatoes
1 cup chopped parsley
1/2 cup chopped scallions or green onions
1 tsp dill weed
4 black olives, sliced
1/4 cup raisins
1/4 cup lemon juice
2 Tbs olive oil
Freshly-ground black pepper, to taste
lettuce leaves, for garnish


Put bulgur into a strainer and run cold water over it. Transfer it to a bowl, cover it with cold water to a depth of one inch above the top of the wheat. Let it stand 15 to 30 minutes.
Drain the bulgur in a strainer lined with cheesecloth. Gather the cheesecloth and squeeze to extract most of the water. Put the bulgur into a serving bowl and add all of the remaining ingredients (except lettuce). Toss to blend thoroughly. Garnish the serving bowl with lettuce leaves.