Tabbouleh Salad

• 1 cup bulgur
• 2 cups boiling water
• 4 medium tomatoes, chopped
• 2 medium cucumbers, peeled and sliced
• 1 cup minced fresh parsley
• 1 cup minced fresh mint
• 4 green onions, finely chopped
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1 tablespoon chopped seeded jalapeno pepper
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• Bibb or Boston lettuce leaves

1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.
2. Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat.
3. Cover and refrigerate for at least 2 hours. Serve over lettuce leaves.

bulgur, boiling water, tomatoes, cucumbers, parsley, fresh mint, green onions, lemon juice, olive oil, pepper, garlic, salt, ground allspice, pepper, boston lettuce leaves

Taken from www.tasteofhome.com/recipes/tabbouleh-salad/ (may not work)