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| 1 Tasse | Bulgur ; fine |
| 1 mittel | onion finely chopped |
| 1 1/2 Tasse | Parsley finely chopped |
| 1/4 Tasse | Mint fresh, chopped |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | lemon juice |
| | salt |
| 8 | Romaine lettuce leaves |
| 2 mittel | Tomatoes ; cut in wedges |
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20 minutes.
Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with thelettuce leaves and tomato wedges. The lettuce leaves may be used toscoop up the salad.
> One may also add to the salad: finely chopped tomatoes, cucumber or green pepper.
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