Tabbouleh - cooking recipe

Ingredients

4 c. water, boiling
2 cucumbers, peeled and chopped (about 2 1/2 c.)
1/2 c. fresh mint leaves, chopped
4 green onions, sliced (1/3 c.)
1 head romaine lettuce leaves for garnish
1 c. bulghur
8 radishes, chopped (about 1 c.)
1/3 c. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil

Preparation

Pour the boiling water over the bulghur in a large bowl. Cover the bowl; let stand 2 hours.
Drain off any excess water from the bowl.
Add the cucumbers, radishes, mint, olive oil, onions, lemon juice, salt and pepper to the bulghur.
Toss the mixture until all the ingredients are thoroughly blended. Refrigerate the tabbouleh salad until ready to serve.