Tabbouleh (Bob'S Red Mill) - cooking recipe

Ingredients

2 cups bulgur
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions, finely sliced
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
1 medium cucumber, peeled and sliced
1 head romaine lettuce, washed with leaves separated
3 tablespoons olive oil or 3 tablespoons safflower oil

Preparation

Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
Add the lemon juice, toss and chill for 1 hour to blend the flavors.
Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.