Tabbouleh

• 2 bunches flat leaf parsley, stemmed and very finely chopped
• 12 bunch spring onion, trimmed and very thinly sliced (scallions)
• 12 cup of fine bulgur (cracked wheat)
• 1 12 lbs firm ripe tomatoes, diced into small cubes
• 13 bunch of fresh mint, leaves only, very finely chopped
• 1 -2 lemon, juice of, to taste
• salt
• 12 cup extra virgin olive oil
• romaine lettuce leaves or grape leaves or cabbage leaf, for serving

1. Place bulgur in the bottom of mixing bowl, add diced tomatoes with their juices over burgul, then add the scallions, mint, and parsley, sprinkle with salt, add lemon juice and olive oil, mix the salad well squeezing gently, taste and adjust seasoning.
2. Serve with romaine lettuce, grape leaves or cabbage leaves.

flat leaf parsley, spring onion, firm ripe tomatoes, mint, lemon, salt, extra virgin olive oil, romaine lettuce

Taken from www.food.com/recipe/tabbouleh-331914 (may not work)