Tabbouleh - cooking recipe

Ingredients

1 c. fine burghul (crushed wheat)
2 onions, finely chopped
1 1/2 tsp. onion salt
1/8 tsp. pepper
1 1/2 c. finely chopped parsley
1 c. lemon juice
3/4 c. chopped tomatoes
3/4 c. corn oil
1/2 c. finely chopped fresh mint

Preparation

Pour 4 cups boiling water over burghul.
Drain and squeeze through cheesecloth to eliminate all water.
Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers.
Add remaining ingredients; mix thoroughly.
Serve on lettuce leaves.