2/3 c. fine bulgur wheat
1 bunch fresh parsley, chopped
2 tbsp. fresh chopped mint or 1 tbsp. dried
2 tomatoes, finely chopped
1 bunch scallions, minced
1/2 onion, grated
1 green pepper, seeded and finely chopped
1/2 head romaine lettuce

DRESSING:

4 tbsp. olive oil
Juice of 2-3 lemons
Salt, ground pepper

Place bulgur in a strainer and wash with cold water. Squeeze out excess water. Mix together dressing ingredients. Place all the salad ingredients, apart from the romaine, in a bowl, and toss well. Stir in the dressing. Arrange romaine leaves on a serving dish and pile on the tabbouleh. Serve with pita triangles or alone for a first course salad.