Tabbouleh

1 cup bulgur wheat
1 medium onion, finely chopped
6 scallions, white bulbs and green tops, finely chopped
1 1/2 cups chopped fresh parsley
1/2 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
salt and freshly ground black pepper to taste
2 medium tomatoes, seeded and chopped
lettuce or fresh grape leaves for serving
marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or
flowers, for garnish
toasted pine nuts, for garnish

Place the bulgur in a medium-sized bowl. Cover with cold water,
and let stand until softened, 2 to 2 1/2 hours. Line a strainer
with a double layer of cheesecloth, and pour in the bulgur. Twist
the cloth around the bulgur and squeeze until all moisture has been extracted. Transfer the bulgur to a large bowl. Mix in the onions and scallions with your hands. Stir in the parsley, mint, olive oil, and lemon juice. Season with salt and pepper, and toss in the tomatoes. Refrigerate at least 2 hours before serving. To
serve, mound the mixture in a shallow bowl or on a platter. Surround it with lettuce or grape leaves. Add any of the garnishes, and sprinkle the pine nuts over the salad.