1/2 hour - Serves 10. 2 to 3 bunches scallions 4 tbsp. dried mint or 4 sprigs fresh mint 1/2 c. olive oil (or salad oil to taste) 1 c. fine burghul (#1) 5 tomatoes 4 tbsp. lemon juice Lettuce leaves for platter to put the tabouli over (if desired)

Cut parsley leaves off stems. If using fresh mint, cut leaves off stems. Wash parsley and drain well. Wash mint. Mince parsley very fine. Cut mint in small pieces. Wash burghul; squeeze out water by hand. Add to above. Add minced scallions, 3 tomatoes (cut into small pieces), and lemon juice until tart taste. Add oil, salt, and pepper. Wash lettuce leaves; place on large platter. Place tabouli over it. Decorate top with small pieces of tomatoes.