|Bulgur wheat||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Green onions||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Fresh mint/2 tablespoons dry mint||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, peeled and chopped|
|Lemon juice||4 Tablespoon|
|Olive oil||4 Tablespoon|
|Romaine leaves||4 (Use The Inner Leaves Only)|
Rinse bulgur wheat several times, then combine with cold water and let stand for 1 hour; drain off any remaining liquid.
Combine bulgur wheat with parsley, onion, pepper, mint, tomato, oil, and lemon juice; toss gently to blend.
Add salt to taste.
Cover and chill until serving time.
Mound tabbuli in a serving bowl and surround with romaine leaves and tomato wedges.
Diners can scoop up tabbuli onto romaine leaves and top with tomato wedges to eat.