Tabbouleh Wrapped in Romaine Leaves

Name: Tabbouleh Wrapped in Romaine Leaves
Ingredients: 3⁄4 cup Bulgar wheat; 1 cup minced onion; 1 teaspoon ground allspice; 1 tablespoon salt; 1 teaspoon pepper; 2 cups finely chopped parsley; 2 cups finely chopped scallions; 4 cups finely chopped super-ripe tomatoes; 1⁄2 cup fresh spearmint, chopped fine; 2 tablespoons crushed dried spearmint; 2 tablespoons preserved lemons, rinsed and minced peel and pulp; 1 cup chopped cucumber; 1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each); 1⁄2 cup fresh lemon juice; 1⁄2 cup olive oil; olive (to garnish); feta cheese (to garnish) (optional); the inner romaine leaf (for filling if desired or eat straight up!)