Place the bulgur, water and coriander in a medium saucepan, uncovered, over a medium flame. When the water boils, turn down heat and simmer just until the water is absorbed, about 5 minutes.

While the bulgur is cooking, carefully chop the almonds with a sharp knife. When the bulgur is finished cooking, place in a medium bowl, spreading out the bulgur so that it will cool quickly.

Meanwhile, cut the top from the red pepper, and slice off two rings to be used as a garnish.

Add the almonds, parsley, pineapple, oil and lime juice to the cooled bulgur and toss.

To serve, place two lettuce leaves on each serving plate, top with salad and garnish with a red pepper ring.