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| 1 Tasse | Fine or medium bulgur wheat |
| 1/2 Tasse | lemon juice fresh |
| 1 Bund | Scallions; (including some of |
| | The green), |
| | Finely sliced |
| 3 gross | Bunc flat-leaf parsley; finely chopped |
| 1/2 Tasse | Mint chopped |
| 3 | Ripe tomatoes; seeded & chopped |
| 6 Esslöffel | olive oil extra virgin |
| | salt |
| 1 klein | Bibb Lettuce; or romaine leaves |
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Put the bulgur wheat in a bowl, cover it with water, and let stand until the water is absorbed and the grains are soft, about 30 minutes. Press out any excess liquid, return the bulgur to the bowl, toss with half of the lemon juice, the scallions, tomatoes, parsley, and mint. Let stand again for 20-30 minutes for the grains to soften fully.
Meanwhile, whisk the remaining lemon juice, the oil, and 1/2 tsp salt together. Pour the dressing over the bulgur and toss well. Check the seasoning - it should be lemony and very zesty. Mound the tabbouleh in a shallow serving bowl and surround with the lettuce leaves. Makes 4-6 servings.
Per serving: 145 Calories (kcal); 14g Total Fat; (81% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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