Tabbouleh Salad

• 1 cup bulgur
• 2 cups hot water
• 34 cup chopped fresh parsley
• 14 cup chopped of fresh mint or 2 teaspoons dried mint, crushed
• 14 cup chopped green onion
• 1 teaspoon dried oregano, crushed
• 6 tablespoons lemon juice
• 6 tablespoons olive oil
• 14 teaspoon salt
• fresh ground pepper
• 12 cup peeled chopped cucumber
• 2 tomatoes, peeled, seeded and chopped
• romaine lettuce leaf
• plain low-fat yogurt (optional)
• 18 teaspoon ground allspice
• 18 teaspoon nutmeg
• 18 teaspoon ground cloves
• 1 teaspoon cinnamon
• 5 drops Tabasco sauce

1. Soak bulgur in hot water for 15 to 30 minutes.
2. Drain off any excess water.
3. In a large bowl, combine bulgur, parsley, mint, onion and oregano.
4. Add lemon juice, olive oil, salt, pepper and additional spices if desired- Mix well.
5. Refrigerate for 2 to 4 hours.
6. Just before serving, stir in chopped cucumber and tomatoes- Serve on romaine leaves and garnish with a dollop of yogurt if desired.

bulgur, water, parsley, mint, green onion, oregano, lemon juice, olive oil, salt, fresh ground pepper, cucumber, tomatoes, romaine lettuce leaf, yogurt, ground allspice, nutmeg, ground cloves, cinnamon, tabasco sauce

Taken from www.food.com/recipe/tabbouleh-salad-127999 (may not work)