Tabbouleh(Crushed Wheat, Tomato, Mint And Parsley Salad)

• 3 1/4 oz. fine bulgur (crushed wheat)
• 3 tomatoes, finely chopped
• 3/4 oz. finely chopped parsley
• 4 oz. finely chopped onions
• 4 Tbsp. lemon juice
• 1 1/2 tsp. salt
• 4 Tbsp. olive oil
• 1 1/2 Tbsp. finely cut fresh mint

1. Place the bulgur in a bowl or pan.
2. Pour in enough cold water to cover it completely.
3. Let it soak for 10 minutes.
4. Drain in a sieve lined with a double thickness of dampened cheesecloth.
5. Wrap the bulgur in the cheesecloth and squeeze until dry.
6. Place bulgur into a deep bowl.
7. Add the tomatoes, parsley, onions, lemon juice and salt.
8. Toss gently but thoroughly together with fork.
9. Just before serving, stir in olive oil and mint.
10. Serve on lettuce leaf.
11. Yields 4 to 6 servings.

fine bulgur, tomatoes, parsley, onions, lemon juice, salt, olive oil, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638547 (may not work)