Put bulghur in a bowl and pour the boiling water over it.  Cover with a 
 towel and leave for one hour.  Dump into a mesh strainer and squish out as 
 much water as possible.  Put the bulghur back in a bowl and add the rest of 
 the ingredient and mix well.  Refrigerate for at least two hours so flavors 
 (I mixed the lemon juice with the garlic and pepper, and let them sit while 
 I worked on the vegetables.  Also, if you use salt, use a little just before 
 eating.  I think it’s a little flat without it).