Tabbouleh(Lebanese Salad) - cooking recipe

Ingredients

1 1/2 c. flat-leafed parsley (no stems)
1/4 c. mint, chopped finely
4 to 5 scallions, chopped finely
1 c. fine bulgur
4 medium tomatoes, chopped
juice of 4 lemons
1/2 c. olive oil
salt, fresh ground pepper and allspice to taste
romaine lettuce or grape leaves
1 large sweet onion, cut into quarters and separated

Preparation

Cover bulgur with cold water and let soak for about 30 minutes. Test a few grains to see if they are soft but still slightly chewy. Drain off excess water.