Tabouli

1 cup Bulgur Wheat
1 cup boiling water
¼ cup olive oil
1/3 cup lemon juice
1 teaspoon salt
1 clove garlic, minced
½ teaspoon dried oregano leaves
Dash cayenne pepper
¼ cup green onions, chopped
1 bunch fresh parsley, chopped
1 large tomato, chopped
1 (2¼-ounce) can sliced black olives

In medium bowl, pour boiling water over Bulgur Wheat. Let sit for ½ hour. Mix oil, lemon juice, salt, garlic, oregano and cayenne pepper in a shaker; shake well. Mix Bulgur Wheat and vegetables. Pour in oil mixture and stir well. Serve over a bed of lettuce. Best if refrigerated several hours before serving. Yield: 4 servings.