Tabouleh - cooking recipe

Ingredients

3/4 c. fine burghul
2 c. cold water
2 c. chopped parsley
1/2 c. finely chopped spring onions
1/4 c. finely chopped mint
1/4 c. olive oil
2 Tbsp. lemon juice
1 1/2 tsp. salt
1/2 tsp. ground black pepper
2 firm ripe tomatoes
lettuce leaves
1/4 c. lemon juice, mixed with 1/2 tsp. salt

Preparation

Place burghul in a bowl and cover with cold water.
Leave to soak for 30 minutes.
Drain through a fine sieve, pressing with back of a spoon to extract moisture.
Spread onto a cloth and leave to dry further.