Place the Bulgur wheat in a deep bowl; set aside.
Bring water just to a boil, pour it over the Bulgur wheat and let stand 1 hour. After 1 hour, drain the Bulgur wheat well and return it to the bowl.
Add olive oil, olives, parsley, basil, red pepper, pecans or walnuts, onion, lemon juice, salt, and pepper; mix lightly. NOTE: The finer you chop the vegetables, the better
Cover and refrigerate 2 to 3 hours or overnight.
To serve, spoon onto a lettuce-lined platter or on individual serving plates.
Makes 6 servings.
Tabbouleh Salad Recipe: https://whatscookingamerica.net/salad/tabbouleh.htm