Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
Combine minced onion pepper and salt.
In a large bowl, combine parsley, scallions and tomatoes,.
Gently fold in the soaked or rinsed wheat.
Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
Refrigerate at least an hour before serving.
Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
I usually have a basket of mini pitas that we spoon our tabouleh on.