Tabbouleh Primavera

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1 cup bulgur wheat

1 lb. thin asparagus, trimmed and cut into 1/2-inch pieces

1 medium red bell pepper, chopped (1 cup)

5 Tbs. olive oil

1 (4-oz.) pkg. crunchy sprouts, mixed bean sprouts or radish sprouts

4 scallions, thinly sliced

2 medium carrots, shredded (1 cup)

2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)

3 to 4 Tbs. fresh lemon juice

1/3 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh mint (optional)

1 head Boston lettuce, leaves separated

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