Tabbouleh Recipe

1/2 cup bulgur wheat
1 1/2 cups seeded, diced tomatoes
2 scallions, finely sliced
1 shallot, finely chopped
1 clove garlic, grated
1 cup finely chopped parsley
1/2 cup finely chopped mint
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon crushed black pepper
Salt to taste

For serving:

Lettuce leaves washed
1 lemon cut in wedges