Tamem says, "This recipe is dedicated to my Jamaican-Lebanese mother who took great pleasure in cooking for her family and friends."
- Portion size 4 servings
Place bulgur in fine sieve; rinse several times. Transfer to bowl; cover with 1/2-inch (1 cm) water and let stand for 20 minutes. Drain well.
In large bowl, combine bulgur, tomatoes, parsley, mint and onions; refrigerate for 1 hour. In small bowl, whisk together lemon juice, oil, salt and pepper; add to bulgur mixture and toss to coat. Line serving bowl with lettuce leaves; spoon in bulgar mixture.