Tabbouleh

• 13 cup bulgur
• 14 cup hot water
• 1 medium onion, grated
• 4 cups finely chopped parsley
• 2 tomatoes, finely chopped
• 1 tablespoon of fresh mint, chopped
• 13 cup fresh lemon juice
• 14 cup olive oil
• 12 teaspoon salt
• 18 teaspoon pepper
• iceberg lettuce

1. Mix the bulgur with the hot water and let stand 1 hour.
2. Pound the grated onion into the bulgur with a pestle into the soaked bulgur.
3. Mix the parsley, tomatoes, and mint into the bulgur.
4. Stir together the lemon juice, olive oil, salt and pepper and pour over the parsley mixture, mixing well; chill tabbouleh.
5. To serve, place tabbouleh on a large platter surrounded by lettuce leaves; scoop up tabbouleh with lettuce and eat with the hands.

bulgur, water, onion, parsley, tomatoes, mint, lemon juice, olive oil, salt, pepper, iceberg lettuce

Taken from www.food.com/recipe/tabbouleh-44668 (may not work)