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 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Bring the water to a boil in a small saucepan over high heat. Pour the bulgur into a medium bowl and add the boiling water; let stand until absorbed, about 15 minutes. Stir in the 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.