Tabouli

1 cup bulgur wheat, soaked in cold water to cover for about 20 minutes
1 medium onion or 4 scallions, finely chopped
1  1/2 cups finely chopped fresh parsley
2 tomatoes, one cut in small cubes, one in wedges
1/4 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
Salt to taste
Romaine lettuce separated into leaves
1 green pepper
 

Drain bulgur and squeeze out as much moisture as possible with your hands or a clean dishtowel.  Combine with scallions, parsley, cubed tomato, and mint.  Combine oil, lemon juice, and a little salt.  Mix gently into wheat and vegetable mixture.  Taste and adjust seasoning.  It should be lemony. Cover and chill.  To serve, mound on lettuce leaves.  Decorate with tomato wedges and green pepper rings or strips.  The lettuce leaves were traditionally used to scoop up the salad.  Sometimes I add drained garbanzo beans to the salad.

We tried for years to grow mint, but never had any luck until we moved to Lake Talquin.  Then we ate quite a bit of this refreshing salad which only tastes good with fresh mint.  My friend Barbara Senf was  correct when she said some people love this salad, some people just say Yuck.