Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green unions 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 traditionl ws is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.
Based on recipes from Aramco World magazine March - April 1988