Tabbouleh

• 3/4 cup bulgur (cracked wheat)
• Boiling water, as needed
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 4 scallions, finely chopped
• 1/2 cup chopped parsley
• 1/4 cup chopped mint
• Small lettuce leaves
• 2 ripe tomatoes, seeded, and finely diced

1. Put the bulgur in a large bowl.
2. Pour in enough boiling water to cover.
3. Let stand about 10 minutes, or until the grains are swollen and tender.
4. Drain in a fine wire sieve, rinse in cold water, and drain again.
5. Whisk the oil and lemon juice in a large bowl.
6. Stir in bulgur.
7. Season with salt and pepper.
8. Just before serving, mix in the scallions, parsley, and mint.
9. Arrange lettuce leaves on a serving dish.
10. Spoon portions of tabbouleh into the leaves, scatter the diced tomatoes over the top and serve at room temperature.
11. Variation
12. Fruit Tabbouleh:
13. Replace the chopped tomatoes with 2-3 tbsp pomegranate seeds or the same quantity of toasted pine nuts.

boiling water, extravirgin olive oil, lemon juice, salt, scallions, parsley, mint, lettuce leaves, tomatoes

Taken from www.cookstr.com/recipes/tabbouleh (may not work)