1/2 c. lemon juice
1/2 tsp. dry mustard
1 tsp. ground cumin
1 1/2 c. raw bulgur
2 tbsp. safflower oil
1 c. minced green onion
1/4 to 1/2 c. chopped fresh mint
1/2 c. vinegar
1 clove garlic, minced
1 1/4 c. water
1 c. cooked garbanzo beans
3/4 c. minced fresh parsley
1/2 c. cucumber, peeled and diced
1 head romaine lettuce

Method 1: For a more intense flavor, make it a day ahead keep it in the refrigerator. Mix together the lemon juice, vinegar, mustard, garlic, cumin, and water. Toss with the bulgur and the remaining ingredients, except the romaine lettuce and refrigerate overnight or for several hours. If the bulgur is not completely submerged in liquid, add a little more water. Toss every so often to make sure all the bulgur is marinating evenly.

Method 2: To prepare and serve the same day, bring the water to a boil and pour over the bulgur. Allow it to sit for 15-20 minutes. Mix together the lemon juice, vinegar, oil, garlic, mustard, and cumin and stir into the bulgur. Add the herbs, garbanzos, and vegetables and toss. Refrigerate for an hour or so.

For either method: Line a salad bowl with the large outer leaves of the romaine and fill with the tabbouleh. Garnish with the smaller leaves and use as dippers.