So You Want to Make Tabouli

Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth

Ingredients:

85 grams (3 oz., 1/2 cup) burghul

2 bunches flat-leaf parsley (about 30 gr. before washing, or 1 1/2 cup chopped)

1 bunch fresh mint (about 10 gr. before washing, or 1/2 cup chopped)

3 green onions

1 small onion

1 large tomato

90 milliliters (3 oz., 6 Tbs.) lemon juice

60 milliliters (2 1/2 oz., 4 Tbs.) olive oil

salt

1 head romaine lettuce (optional)