Tabbouleh Salad II

Ingredients

• 1/4 cup olive oil
• 1/3 cup bulgur
• 2 cups tomatoes, coarsely chopped
• 1/8 tsp pepper
• 1/2 tsp salt
• 1 tbsp mint, finely chopped
• 1/3 cup lemon juice
• 1 medium onion, grated
• 4 cups parsley, finely chopped
• 1/4 cup water

Directions

1. In a large bowl, mix bulgur with hot water, let stand 1 hour.
2. Pound onion with pestle or back of heavy spoon into the soaked bulgur.
3. Mix parsley, tomatoes and mint into bulgur.
4. Combine lemon juice, olive oil, salt and pepper and beat with a fork until well blended. Pour over parsley mixture and mix well. Chill.
5. To serve place tabbouleh, surrounded by lettuce leaves on a large platter.