Cut parsley leaves off the stem as close to the leafy part of the plant as possible. Chop parsley (if using food chopper/processor be careful not to blend).
Wash parsley, lay flat to dry.
Juice lemons into large bowl. Add bulgur wheat to soak in the lemon juice.
Dice tomatoes into small cubes and cut green onions into thin slices, add both to bowl.
Mix all ingredients together.
Add romaine lettuce around the bowl (optional).
Makes 3-4 servings. It can be eaten as a side or on its own as an appetizer.