Tabbouleh - Wheat and Herb Salad

• 1 12 cups chopped fresh Italian parsley
• 2 tablespoons of fresh mint, chopped
• 1 onion, medium finely chopped
• 6 tomatoes, medium diced small
• 1 tablespoon salt
• 12 teaspoon black pepper
• 12 cup bulgur, medium grade
• 6 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 4 leaves romaine lettuce or 4 leaves grape leaves

1. Soak bulghur in cold water for 1 & 1/2 to 2 hours until soft.
2. Squeeze out excess water from bulghur using hands and paper towels.
3. Combine all ingredients, except for salt, pepper, lemon juice and olive oil.
4. Line serving bowl with romaine or grape leaves.
5. Add salad.
6. Sprinkle olive oil, lemon juice, salt and pepper on top.
7. Serve immediately or chil in refrigerator up to 2 hours before serving.

fresh italian parsley, mint, onion, tomatoes, salt, black pepper, grade, lemon juice, extra virgin olive oil, grape leaves

Taken from www.food.com/recipe/tabbouleh-wheat-and-herb-salad-233402 (may not work)