|Bulgur wheat||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Ground allspice||1 Teaspoon|
|Green onions||1 Bunch (100 gm)|
|Loosely packed fresh mint leaves||1⁄3 Cup (5.33 tbs) (Lightly Packed Fresh Mint Leaves)|
|Packed parsley sprigs||1 1⁄2 Cup (24 tbs)|
|Romaine lettuce head||1 , washed and chilled|
Bring bulgur and water to a boil in a covered pan.
Immediately reduce heat and simmer for 5 minutes or until liquid is absorbed; bulgur should still be crunchy.
Turn bulgur into a bowl and mix with oil, lemon juice, salt, and allspice.
Cut green onions and tops in 1-inch lengths.
Using metal blade, process onions and mint leaves until finely chopped; add to bulgur.
Process parsley until finely chopped; add to bulgur.
With a knife, cut tomatoes in 1/4-inch cubes.
Add to bulgur and mix all together lightly.
Cover and chill for 1 hour or until next day.
To serve, line a platter or chop plate with large outside romaine leaves; pile tabbuli in center.
Arrange remaining romaine leaves on a second plate.
To eat tabbuli, tear off a piece of romaine and use it to scoop up each bite.