1 c. cracked wheat bulgur, fine
2 c. hot chicken broth
1/4 c. finely chopped mint leaves
2 green onions, finely chopped
1 tomato, peeled, seeded and diced
1/4 c. fresh lemon juice
1/4 c. salad oil
1/2 tsp. salt
Romaine or lettuce leaves
2 c. finely chopped parsley

Pour hot broth over bulgar; let stand 1/2 hour or until absorbed. Add mint, onions, parsley and tomato. Beat lemon juice, oil, and salt together and pour over mixture. Toss lightly and chill.

To serve, place tabbule in a mound in center of platter and surround with Romaine or lettuce leaves and eat as finger food. Or pile onto lettuce leaves as individual servings.