Tabbouleh(Lebanese; International) - cooking recipe

Ingredients

3 1/4 oz. fine burghul (crushed wheat)
3 medium-sized fresh ripe tomatoes, finely chopped
3/4 oz. finely chopped parsley (preferably flat-leaf parsley)
4 oz. finely chopped onions
4 Tbsp. fresh lemon juice
1 1/2 tsp. salt
4 Tbsp. olive oil
1 1/2 Tbsp. finely cut fresh mint or 2 1/2 tsp. dried mint, crumbled
lettuce leaves (optional)

Preparation

Place the burghul in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until dry. Drop the burghul into a deep bowl; add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.