|Bulgur||1 Cup (16 tbs) (Preferably Fine)|
|Minced parsley||2 Cup (32 tbs)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Minced mint||1⁄2 Cup (8 tbs) (Or To Taste)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon zest||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Romaine lettuce leaves||4|
1. Place the bulgur in a small bowl and rinse several times to remove any impurities. Add cold water to cover by 1 1/2 inches and soak for 45 minutes, or until tender. Drain in a fine sieve; then squeeze out excess moisture with your hands; the bulgur should be as dry as possible.
2. In a medium bowl, combine the bulgur, parsley, scallions and mint.
3. In a small bowl, whisk the lemon juice, lemon zest, salt, pepper and oil. Stir this dressing into the bulgur mixture. Chill, covered, for 2 hours.
4. Just before serving, mix in the tomatoes, if desired. Serve on lettuce leaves.