Combine the bulgur with 5 cups hot water in a bowl and let stand 30 to 60 minutes, or until the grains are no longer hard in the center--they should be firm but not crunchy. Drain in a fine sieve; squeeze out all water; spread out over a towel and toss until grains are dry. In large bowl, combine the bulgur with the onion, cilantro, olives, and peppers. In a small bowl, beat together the salt, lemon juice, and oil with a fork. Toss with the bulgur mixture; cover and chill until serving time. serve with romaine placed on bottom of a deep platter and bulgur salad mounded in the center.