Tabbouleh

Ingredients

• 2 bunches flat leaf parsley, stemmed and very finely chopped
• 12 bunch spring onion, trimmed and very thinly sliced (scallions)
• 12 cup of fine bulgur (cracked wheat)
• 1 12 lbs firm ripe tomatoes, diced into small cubes
• 13 bunch of fresh mint, leaves only, very finely chopped
• 1 -2 lemon, juice of, to taste
• salt
• 12 cup extra virgin olive oil
• romaine lettuce leaves or grape leaves or cabbage leaf, for serving