Tabbouleh (Salad) - cooking recipe

Ingredients

3 bunches green onions with tops, finely chopped
2 c. flat parsley, coarse stems removed and finely chopped
4 medium tomatoes, in small dice
6 to 8 Tbsp. olive oil
1/4 to 1/2 c. fine burghul (cracked wheat)
1/2 to 1 c. chopped mint leaves
6 Tbsp. lemon juice (fresh is best)
salt and pepper to taste

Preparation

Wash burghul twice in cold water and pick up hulls, if any. Soak the burghul 1/2 hour in lemon juice.
Prepare the vegetables and place in a large bowl.
Add the burghul to the vegetables and mix in the dressing made by combining the oil, lemon juice and seasonings, just before serving.
Place the Tabbouleh in a large bowl and surround it with romaine lettuce leaves standing on end. Put the center leaves on a separate plate for use in scooping up the salad.
Fresh grape leaves make a delicious substitute for the lettuce.
Thr proportion of vegetables and wheat can vary greatly according to taste.