"Fresh Tabbouleh"

Ingredients:
1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Sea Salt, preferably Pink Himilayan, to taste
1/4 cup Greek extra virgin olive oil
Aleppo pepper or cayenne powder, to taste
1 romaine lettuce heart, leaves separated, washed and dried

Directions:
1. Place the bulgur in a bowl, and cover with water by 1/2 inch.
2. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.

3. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
4. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
5. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.