Categories: Salads, Grains, Vegetarian, Vegan 
      Yield: 6 servings 
  
    3/4 c  Fine burghul 
      2 c  Cold water 
      2 c  Chopped parsley 
    1/2 c  Finely chopped spring onions 
    1/4 c  Finely chopped mint 
    1/4 c  Olive oil 
      2 tb Lemon juice 
  1 1/2 ts Salt 
    1/2 ts Freshly ground black pepper 
      2    Firm ripe tomatoes 
           Crisp lettuce leaves 
    1/4 c  Lemon juice; mixed with: 
    1/2 ts Salt 
  
  Place burghul in a bowl and cover with the cold water.  Leave to soak for 
  30 minutes.  Drain through a fine sieve, pressing with back of a spoon to 
  extract moisture.  Spread onto a cloth and leave to dry further. 
   
  Meanwhile, prepare parsley.  Wash well, shake off excess moisture and 
  remove thick stalks.  Wrap in a tea towel and place in refrigerator to 
  crisp and dry. 
   
  Put burghul into a mixing bowl and add spring onions.  Squeeze mixture with 
  hand so that burghul absorbs onion flavour. 
   
  Chop parsley fairly coarsley, measure and add to burghul with mint. 
   
  Beat olive oil with lemon juice and stir in salt and pepper.  Add to salad 
  and toss well. 
   
  Peel and seed tomatoes and cut into dice.  Gently stir into salad. Cover 
  and chill for at least 1 hour before serving. 
   
  Serve in salad bowl lined with crisp lettuce leaves.  Lemon juice and salt 
  mixture is served in a jug so that it may be added according to individual 
  taste. 
   
  Serves 6-8 
   
  Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by 
  Karen Mintzias