Put the bulgur into a bowl and add the boiling water.
Stir, cover the bowl, and leave to stand for 35 minutes.
Drain the bulgur, squeezing out any remaining water between the palms of your hands. Put the bulgur into a serving bowl.
Add the onions, mint, tomatoes and parsley. Toss gently. Add the olive oil. Stir until well mixed. Add the lemon juice, salt and pepper. Stir until well mixed.
Serve the tabouleh in its bowl or on individual plates. Use the lettuce leaves as scoops to eat the tabouleh.
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