IRAQI TABBOULEH
Source:  Bert Greene, _The Grains Cookbook_, Workman Publishing, 1988, p. 95
(Serves 6 to 8)

1 cup bulgur wheat
1 medium onion, finely chopped
6 scallions, white bulbs and green tops, finely chopped
1 1/2 cups chopped fresh parsley
1/2 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
salt and freshly ground black pepper to taste
2 medium tomatoes, seeded and chopped
lettuce or fresh grape leaves for serving
marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or
flowers, for garnish
toasted pine nuts, for garnish

Place the bulgur in a medium-sized bowl.  Cover with cold water, and let
stand until softened, 2 to 2 1/2 hours.  Line a strainer with a double
layer of cheesecloth, and pour in the bulgur.  Twist the cloth around the
bulgur and squeeze until all moisture has been extracted. Transfer the
bulgur to a large bowl.  Mix in the onions and scallions with your hands. 
Stir in the parsley, mint, olive oil, and lemon juice.  Season with salt
and pepper, and toss in the tomatoes.  Refrigerate at least 2 hours before
serving. To serve, mound the mixture in a shallow bowl or on a platter. 
Surround it with lettuce or grape leaves.  Add any of the garnishes, and
sprinkle the pine nuts over the salad. 

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