Tabouleh

This recipe was in the Ladies' Home Journal, March 2014.  The secret is to use a lot of parsley.

3/4 cup dry bulgur wheat
1 small red onion, finely diced
2 scallions, white and green parts, finely sliced
1 1/2 cups minced flat-leaf parsley
1 plum tomato, finely diced
1 1/2 tbsp lemon juice
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp lemon zest
1/8 tsp ground black pepper
Lettuce laves, for serving (optional)

Cook bulgur according to package directions to yield 2 cups.  In a large bowl combine cooked bulgur, onion, scallions, parsley and tomato.  In a second bowl whisk together lemon juice, olive oil, salt, lemon zest, and pepper.  Pour dressing over bulgur mixture and toss to coat.  Scoop onto lettuce laves, if desired to eat with hands.
Makes 4 cups.  80 cal., per 1/2 cup serving.