6 oz. bulgur wheat
1 c. water
3/4 c. lemon juice
6 med. tomatoes
1 1/2 c. chopped green onions
1 1/2 c. diced green pepper
3/4 c. parsley
3 tbsp. olive oil
1 1/2 tsp. salt
1/8 tsp. ground coriander
1/8 tsp. cumin
1/4 tsp. pepper
24 leaves Romaine lettuce

In large bowl combine bulgur wheat, water and lemon juice; cover and refrigerate until all liquid is absorbed, about one hour. Add remaining ingredients, except lettuce to wheat mixture and stir to combine; line serving dish with lettuce leaves and spoon tabouli over lettuce. Serves 6.