Tabbouleh - cooking recipe

Ingredients

1 c. bulghur wheat (fine)
6 to 8 green onions, finely chopped
1 1/2 c. finely chopped fresh parsley
1/4 to 1/2 c. finely chopped fresh mint
3 large tomatoes, finely chopped
juice of 3 lemons
1/3 c. olive oil
salt to taste
black pepper to taste
lettuce leaves

Preparation

Soak bulghur in water to cover for 1 hour.
Squeeze dry by pressing between palms.
In a large salad bowl, combine bulghur, green onions, parsley, mint and tomatoes; mix well.
Stir in lemon juice, oil, salt and pepper; mix well.
Serve with large lettuce leaves to use as scoops.