In a small saucepan, bring water to a boil. Add bulgar wheat and stir well. Cover and remove from heat. Let rest for 30 minutes.

In a medium glass or ceramic bowl, combine remaining ingredients and mix well. Add bulgur and mix again. Cover and chill for 1 to 2 hours.

To serve, pack tabbouleh into a ½-cup measuring cup. Invert onto a lettuce leaf placed on a salad plate. Tap bottom of cup firmly to release salad.

Makes 6 servings.

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