1/2 cup fine burghul (cracked wheat)
1/3 cup cold water
1 bunch parsley
4 spring green onions
6 sprigs mint
1/4 cup olive oil
1/4 cup lemon juice (more or less to taste)
1/2 tsp salt (more or less to taste)
1/2 tsp sumac, optional
2 firm ripe mid-size tomatoes
crisp romaine lettuce leaves
1. Soak burghul for 20 minutes with the cold water and lemon juice.
2. Put burghul into a mixing bowl and add all ingredients except the oil. Toss well.
3. Cover and chill for at least 1 hour before serving. The oil is added and mixed in just before serving to prevent wilting of the parsley leaves.
4. Serve in salad bowl lined with crisp lettuce leaves. Fill the lettuce with tabbouli and then enjoy.