​Tabbouleh Salad

3/4 cup fine burghul (cracked wheat) 
2 cups cold water 
2 cups fresh (light green) chopped parsley 
1/2 cup very fine chopped onions
1/4 cup extra virgin olive oil 
1/4 cup fine chopped mint leaves
2 tablespoons lemon juice 
1-1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
2 firm ripe tomatoes 
Romaine lettuce
1/4 cup lemon juice; mixed with1/2 tablespoon salt (Set aside)

OPTIONAL: You may even add a small amount of fresh chili peppers finely chopped, or even a small amount of pomegranate molasses (dibs el remman.) and even Sumac spice, aka Rhus coriaria.

Place burghul in a bowl and cover with the cold water. Leave to soak for 30-40 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and let dry further. Then prepare parsley, wash and shake off any moisture and remove thick stalks. Wrap parsley in paper towels to dry. Put burghul into a mixing bowl and add onions. Squeeze mixture with hand so that burghul absorbs onion flavor. Chop parsley fairly coarse, measure and add to burghul with the mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Dice fire ripe tomatoes. Gently stir into salad. Cover and chill for at least 1 hour before serving. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste. 
If not serving immediately, do not add tomatoes and onions until just before serving. Toss well.

Serve with Romaine lettuce leaves. Tear leaves into bite-size pieces and use to scoop up salad for eating.

Serves 6-8