Fruited Tabbouleh

• 1 1/2 cups water
• 1 cup bulgur
• 1 1/2 cup sliced stone fruit, such as peaches, plums and apricots
• 1/2 cup chopped tomato
• 1/4 cup lemon juice
• 1/2 cup thinly sliced fresh basil
• 2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Bring water to boil small saucepan over high heat. Pour bulgur into medium bowl and add boiling water; let stand until absorbed, about 15 minutes. Stir in apricots, nectarines, plums, tomato, basil, lemon juice, oil, salt, and pepper; mix well. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Wonderful side dish with grilled pork, fish, chicken or tofu.