1Combine bulgar wheat and boiling water in a medium bowl, Stir well and let stand until bulgar is tender, about 45 minutes. Drain well in wire sieve, press hard to remove any excess water.
2Whisk together Lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, gradually whisk in oil, Add bulgur, radishes, parsley, and green onions mix well. Cover and chill in the fridge for at least an hour prior to serving
3Season tabbouleh with salt and pepper, always seems to need some more after letting it chill. (I've added more S&P in the dressing and it's been to much) Line serving platter with the Romaine leaves, and heap the tabbouleh on top. I prefer it chilled, but can be left at room temp. Use Romaine to scoop up tabbouleh, (Can also shred, will add a few more servings)