Place bulgur in a large mixing bowl and add 2 quarts of water

Let stand for about 2 hours. Meanwhile, wash parsley in cold water, then wash in a mixture of cold water and the vinegar

Drain dry on paper towels, then chop

You should have about 1/2 cup chopped parsley

Whisk together the pesto, lemon juice, olive oil, mustard, and parsley. Thoroughly drain the bulgur in a colander lined with cheesecloth

Then squeeze with your hands to extract as much water as possible

Place the bulgar into a ceramic mixing bowl

Add the dressing, scal- lions, feta cheese, cucumber, and tomato

Mix thoroughly and refrigerate for 1 hour or more. To serve, arrange romaine leaves on plates and spoon the tabbouleh onto each

Garnish with minced fresh mint if desired

Serves 4 to 6.