*For a wheat-free, gluten-free version use quinoa instead of bulgur:
– In a medium pot, bring 1 cup of quinoa, 1 ¼ cup of water and ¼ teaspoon of salt to a boil.
– Cover, reduce heat and simmer at medium low for 10 minutes, or until quinoa is tender.
– Remove from heat and let stand for 5 minutes, then fluff with a fork.
– Spread quinoa on a baking sheet to cool, then proceed from step 2 above.
** You can use pre-ground pepper but freshly ground tastes so much better.