Title: Tabbouleh ii
 Categories: Salads, Middle east, Side dish
      Yield: 6 Servings
 
    1/2 c  Bulghur
      3 md Tomato, finely chopped
      1 c  Parsley, finely chopped
      1 c  Onion, finely chopped
    1/3 c  Lemon juice, fresh
      2 ts Salt
    1/3 c  Olive oil
      2 tb Mint, finely cut
           Romaine lettuce leaves (opt)
 
  Place the bulghur in a bowl or pan and pour in enough cold water to
  cover it completely.  Let it soak for about 10 minutes, then drain in
  a sieve or colander lined with a double thickness of dampened
  cheesecloth. Wrap the burghul in the cheesecloth and squeeze it
  vigorously until completely dry. Drop the bulghur into a deep bowl,
  add the tomatoes, parsley, onions, lemon juice and salt and toss
  gently but thoroughly together with a fork. Just before serving, stir
  in the olive oil and mint and taste for seasoning. Mound the salad in
  a serving bowl or spoon it onto romaine lettuce leaves.