Tabouli Salad - Laurie Wild

(Laurie is of Lebanese descent…this is a great ethnic meal when you want something different)

1 cup fine bulgur (cracked wheat)   

1 bunch green onions
1-2 bunches parsley                           
½ bunch fresh mint
4 large tomatoes                                 
juice of 4 lemons
salt & pepper to taste
dash of allspice

Soak bulgur in water for 30 minutes.  Drain water and squeeze dry by pressing between palms of your hands.  Chop onions, parsley, mint and tomatoes very finely.  Add bulgur, lemon juice, oil, salt, pepper and allspice.  Mix well.  Serve with fresh lettuce leaves, fresh grape leaves or slightly cooked cabbage leaves to be used as scoops for the tabouli.  The less adventurous may use forks!