Bulgur: Greek Tabbouleh

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3 cups boiling water

2 cups uncooked bulgur

1 1/2 cups diced plum tomato

1 cup chopped fresh spinach

1/3 cup crumbled feta cheese

1/4 cup sliced black olives

1/4 cup minced red onion

1/4 cup water

1/4 cup fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

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