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
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
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.