Tabbouleh-Pea Salad - cooking recipe

Ingredients

2 cups water
1 cup Bulgar wheat
1 (10 ounce) package frozen peas, thawed
4 ounces feta cheese, crumbled
2 tablespoons olive oil (or salad oil)
2 tablespoons lemon juice
1/2 teaspoon dried dill
1/4 teaspoon salt
1 medium tomatoes, thinly sliced
lettuce leaf, for serving on

Preparation

Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
Place prepared bulgur in salad bowl and add peas and cheese.
In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.