Tabbouleh (Bob'S Red Mill)

• 2 cups bulgur
• 3 cups parsley, finely minced
• 1/4 cup mint, finely chopped
• 3 green onions, finely sliced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 medium tomatoes, seeded and diced
• 3 tablespoons lemon juice
• 1 medium cucumber, peeled and sliced
• 1 head romaine lettuce, washed with leaves separated
• 3 tablespoons olive oil or 3 tablespoons safflower oil

1. Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
2. In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
3. Add the lemon juice, toss and chill for 1 hour to blend the flavors.
4. Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.

bulgur, parsley, mint, green onions, ground cumin, salt, tomatoes, lemon juice, cucumber, romaine lettuce, olive oil

Taken from www.food.com/recipe/tabbouleh-bobs-red-mill-417180 (may not work)