Bulgur with Salad Vegetables Tabbouleh

Bulgur Salad


1/2 cucumber, finely chopped
4 tomatoes, finely chopped
1 green pepper, seeded and finely chopped
1/2 onion, finely chopped
4 tablespoons finely chopped parsley
2 tablespoons dried mint, or finely chopped fresh mint
1 teaspoon salt juice of 2-3 lemons
4 tablespoons extra virgin olive oil
1 lettuce, preferably romaine, leaves separated and washed


Put the chopped vegetables, parsley and mint into a large mixing bowl and add the cooked rinsed bulgur. Stir in the salt, lemon juice and olive oil. Mix well, leave for 15 minutes, then taste and adjust seasoning if necessary. Arrange lettuce leaves around edge of serving plate and pile in the center. Serve with pita bread or just the lettuce. Spoon into a piece of lettuce or pita pouch.