Maureen's Avocado Tabbouleh

Ingredients (12)

• 1/3 cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
• 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
• 1 pint cherry tomatoes, diced into 1/4-inch wide rounds
• 1 ripe avocado, diced
• 5 scallions (green onions), sliced thinly crosswise
• 4 large sprigs fresh mint leaves, finely chopped (to yield 1/4 cup chopped mint)
• 1/4 cup olive oil
• 2 tablespoons to 1/4 cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
• 1/4 teaspoon salt, more to taste
• 1/4 teaspoon garlic powder
• Freshly ground black pepper, to taste
• To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried