Corn tabouleh salad

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Corn Tabouleh Salad
  Categories: Salads, Corn
       Yield: 8 servings
  
       1 c  Bulgur wheat
       1 t  Finely minced garlic
       1 c  Water
     1/4 c  Olive oil
       1    Granny Smith apple, cored
            -and cut into 1/4" dice
     1/2 c  Golden raisins
       2 T  Fresh lemon juice
       2 c  Fresh corn kernels, cooked
     1/2    Seedless cucumber, peeled
            -and cut into 1/4" dice
       4    Ripe plum tomatoes, cut
            -into 1/4" dice
       3    Scallions (with 3" of the
            -green left on), thinly
            -sliced on the diagonal
     1/2 c  Basil leaves, thinly
            -slivered
            Salt to taste
            Freshly ground black pepper
            -to taste
  
   Bulgur wheat is readily available in most supermarkets and specialty
   food stores. If you prefer another grain, you can easily substitute
   cooked rice, barley or couscous. When mixing the salad, use a fork to
   keep grains from sticking together.
   
   1. Combine the bulgur, garlic, water and olive oil in a large bowl.
   Mix together, then set aside for 30 minutes.
   
   2. In another bowl, mix the diced Granny Smith apple and golden
   raisins with lemon juice to prevent the apple from discoloring.
   
   3. After 30 minutes, fluff the bulgur well with a fork. Add all the
   remaining ingredients, using a fork to combine and fluff the salad.
   
   Per serving: 209 calories, 8 grams fat, no colesterol.
   
   NOTE: If you like your corn very sweet (and who doesn't?), add 1
   tablespoon of sugar to the boiling water before you cook the corn.
  
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