Tabooli

1 cup fine bulghour
3 medium tomatoes, cut in 1/4Ó cubes|
1 cup minced scallions
1 1/2 to 1 cup chopped parsley
1/2 to 1 cup chopped mint leaves

Dressing:

6 Tbs. olive oil
4 Tbs. lemon juice (1&1/2 lemons)
2 tsp. salt
1/2 tsp. pepper or allspice
1 head lettuce

Wash bulghour twice in cold water, then soak 15 minutes or more covered with 1 inch water. Drain by pressing between cupped hands. Add to the chopped vegetables. Just before serving, add the dressing. Place the Tabooli in a large bowl and surround it with Romaine lettuce leaves standing on end. Put the center leaves on a separate plate for use in scooping up the salad. Fresh grape leaves make a delicious substitute for the lettuce. The proportions for vegetables can vary greatly. Some people like less bulghour and more scallions, no tomatoes or more tomatoes.