6 Servings            

1 cup dry fine bulgur wheat
3 medium tomatoes, finely chopped
1 cup finely chopped red onions
1/3 cup fresh lemon juice

1 teaspoon salt
1-2 Tbsp olive oil

2 Tbsp fine-cut fresh mint
6 Romaine lettuce leaves


Soak the bulgur in two cups of water for at least 30 minutes, or until most of the water is absorbed.

Mix together all ingredients except oil, mint, and lettuce leaves.

Chill the mixture in the refrigerator for at least an hour, covered.

Just before serving, mix in the oil and mint.

Arrange the mixture in a serving bowl lined with the lettuce leaves.


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