After-work bulgur special

This is from Molly Katzen's Vegetable Heaven. She has some other bulgar recipes as well that I like even better, but this one has the advantage of being super easy and quick. She recommends microwaving the end product for 2 minutes, but you could just as easily put it in the oven for a bit.

1 cup coarse bulgur
1 3/4 cup boiling water
2 tablespoons minced fresh dill (or 1 teaspoon dried dill)
3 scallions, finely minced
1/2 cup lightly toasted pine nuts
A small handful of currants (I used golden raisins here, because I had them on hand)
1/2 teaspoon salt (or more, to taste)
Black pepper to taste
A drizzle of extra virgin olive oil
2 tablespoons fresh lemon juice (or to taste)
2 or 3 medium-sized red or yellow bell peppers (optional) (probably necessary for turning it into a full dinner)

Before you go to work: place the bulgur in a large bowl. (Make sure it's large enough for the bulgur to expand, which is will greatly do.) Pour in the boiling water, cover tightly with foil, and go to work.

When you come home: remove the foil; fluff the bulgur with a fork. Add the remaining ingredients; mix and serve. It's good at room temperature, but you can also reheat it, covered, in a 350 degree oven for 30 minutes or in a microwave.

Optional presentation: halve and hollow out 2 or 3 medium-sized red or yellow bell peppers and fill with the bulgur mix. Cover and place in the microwave (high power) for 2minutes. Voila! Dinner.

Yield: about six servings