Tabbouleh With Scallions And Lettuce
|Bulgur||1 Cup (16 tbs)|
|Tomatoes||2 Medium, chopped|
|Fresh parsley||1 Cup (16 tbs), chopped|
|Fresh mint||1 Cup (16 tbs), chopped|
|Finely chopped scallions||1⁄2 Cup (8 tbs) (Green And White Parts)|
|Lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Romaine lettuce head||1 Small|
1. Bring 2 cups of water to a boil in a small saucepan.
2. Place the bulgur in a large bowl and pour the boiling water over it; let stand at least 2 hours.
3. Drain the bulgur well in a strainer, pressing out the excess water. Return the bulgur to the bowl, add the tomatoes, herbs, scallions, lemon juice, oil and salt, and mix well. Line a platter with Romaine leaves and mound the tabbouleh on top.