Tabouli

• 1 cup Bulgar wheat
• 1 cup water
• 13 cup olive oil
• 14 cup fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon ground allspice (optional)
• 1 cup chopped green onion (white and green parts)
• 14 cup chopped mint leaf (optional)
• 1 cup chopped parsley
• 12 cup garbanzo beans
• 2 tomatoes, finely diced (roma tomatoes are best)
• 1 head romaine lettuce (optional)

1. Bring one cup of water to a boil.
2. Add one cup of bulgar wheat.
3. Reduce heat, and simmer 10 to 15 minutes.
4. Remove from heat and let stand covered, 5 to 10 minutes, or until slightly tender.
5. Bulgar wheat should have some texture to it -- it's not supposed to be mushy.
6. In a big bowl, mix wheat, lemon juice, olive oil, salt and allspice, and let cool.
7. Meanwhile, chop your onions, tomatoes, parsley and mint.
8. Add these plus the garbanzo beans to the wheat mixture and mix well.
9. Cover and chill for 1 hour or over night.

bulgar wheat, water, olive oil, lemon juice, salt, ground allspice, green onion, mint leaf, parsley, garbanzo beans, tomatoes, romaine lettuce

Taken from www.food.com/recipe/tabouli-315318 (may not work)