1/2 cup fine or medium burghul, soaked for 10 minutes in warm water, then drained by pressing water out through a fine strainer.

2 medium bunches of parsley, thoroughly washed, stemmed, then finely chopped

1 cup finely chopped green onions

1/2 cup finely chopped fresh mint

2 medium tomatoes, diced into 1/4 inch cubes

4 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

lettuce leaves

Place burghul and all vegetables, except lettuce leaves, in a bowl, then thoroughly mix and set aside.

Combine remaining ingredients, except lettuce leaves, then pour over burghul and vegetables. Toss and serve on a bed of lettuce leaves.