Tabbouleh Recipe

INGREDIENTS

1-3/4 c	bulgur
7 c		boiling water
small bunch	chopped mint leaves
large bunch	chopped parsley
1/2 c		minced green onion
2		chopped large tomatoes
1/3 c		fresh lemon juice
1/4 tsp.	black pepper
3/4 c		olive oil
1 bunch	romaine leaves as scoops

PROCEDURE

Put 1-3/4 c bulgur in a bowl, add with boiling water, cover and let stand for 2-3 hours
until wheat has expanded and is light and fluffy.  Drain off excess water.  Transfer to
sieve and shake until dry.  Return to the bowl and mix in the remaining ingredients.
Cover and chill well.  To serve, mound tabbouleh in center of large platter and surround
with greens.  Use romaine leaves as scoops.