INGREDIENTS: Servings:4

•   1 cup medium(b) or coarse(c) milled bulghour
•   1 head of romaine lettuce, washed
•   1/2 cup green scallions, both white and green portions, chopped
•   1 1/2 cup chopped Armenian or Italian flat leaf parsley or curly if you
      prefer
•   2 tomatoes, diced or 12 cherry tomatoes cut in half
•   1/2 cup Armenian, Persian or English cucumber, chopped
•   1/4 cup fresh spearmint leaves,  chopped
•   1/2 or more cups extra virgin olive oil
•   Juice of 2 lemons
•   1/4 cup chopped fresh basil
•   1 teaspoon sea salt or kosher salt, to taste
•   Freshly ground black pepper to taste
•   Red pepper flakes to taste
•   1 teaspoon paprika
•   1 teaspoon cumin

PREPARATION:
Wash the bulghour thoroughly, drain, add water just to cover by 1/4 inch.
Let stand until the water is absorbed by the bulghour,  about an hour. When
bulghour has absorbed all the water it can,  pour off the excess water and
squeeze the bulghour dry by hand.   On a very large platter arrange the
romaine lettuce. Each leaf should be separated and lined around the outside
of the platter. Add the rest of the ingredients to the bulghour and mix
well. 

Mound the the tabouleh in the center of the large platter and eat with by
scooping up the tabouleh with the romaine leaves.(You can also put the
tabouleh in individual bowls to serve your family or guests if desired. You
can serve the tabouleh on individual plates with the Romaine on the side
instead of all on one plate.) No matter how you serve it,  you will have your
guests asking for the recipe.

NOTE: THE VIDEO BELOW MIGHT BE OF HELP

WATCH A SIMILAR RECIPE ON VIDEO