Instructions: Put the bulgur wheat in a bowl, cover it with water, and let stand until the water is absorbed and the grains are soft, about 30 minutes. Press out any excess liquid, return the bulgur to the bowl, toss with half of the lemon juice, the scallions, tomatoes, parsley, and mint. Let stand again for 20-30 minutes for the grains to soften fully.

Meanwhile, whisk the remaining lemon juice, the oil, and 1/2 tsp salt together. Pour the dressing over the bulgur and toss well. Check the seasoning - it should be lemony and very zesty. Mound the tabbouleh in a shallow serving bowl and surround with the lettuce leaves.

Makes 4-6 servings.

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