2 c. cracked bulgur wheat
1 1/2 c. water (salt free), 1/2 if more is needed
1/2 c. virgin olive oil (extra)
1/3 c. lemon-lime juice
1 1/4 c. green onion
1/4 c. purple onion
1/2 c. chopped fresh burgundy mint leaves
1 1/2 c. parsley (regular curly)
2 tomatoes, chopped
1 lg. Japanese hot house cucumber, chopped with skins, washed
2 heads of red leaf lettuce, separated for garnish and individual servings
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 c. pine nuts
1/4 c. sesame seeds, toasted, roasted slightly
1 tsp. sweet basil
1 tsp. Five Spices

Prepare bulgur by boiling in water for 6-7 minutes. Let stand and absorb (covered). When cooled down, turn in a large earthen bowl and add oil, salt, spice, and juices. Refrigerate. After 1 1/2 hours, add chopped vegetables and nuts. Ladle into a large bowl and refrigerate 2-4 hours. Separate leaves of lettuce and scoop 2-3 spoons of mix into each.