Tabooli

1 cup fine buighour

3 medium tomatoes cut in 1/4 inch cubes

1 cup minced scallions (or 1 bunch)

1 1/2 cups chopped parsley (or 2 bunches)

1/2 to 1 cup chopped mint leaves

6 tbs. olive oil

4 tbs. lemon juice (1 1/2 lemons)

2 tsp. salt

1/2 tsp. pepper or allspice

1 head Romaine 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.