The tabouleh was easy to handle and tasted great in a lettuce wrap.  My children love this as finger food, too.  Here’s the recipe:

1 cup bulghur wheat (I like Alma extra fancy cracked wheat)

2 1/4 cups cold water

1 1/2 cups chopped parsley

4 chopped green onions

3 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 teaspoon salt

twist of freshly ground black pepper

2 tomatoes (I found two perfect tomatoes on the vine)

8 large rinsed lettuce leaves for wrapping (leave these whole)

Soak bulghur in cold water.  Mix olive oil, lemon juice and salt and pepper.  Chop remaining ingredients.  After 30-40 minutes, check bulghur.  If water is absorbed, fold in all ingredients and olive oil/lemon mixture.  Chill one hour.  Spoon on to lettuce leaves.  Musta’ ada!  Ready to serve.