3 c. chopped parsley
1/4 c. chopped green mint leaves
1/3 to 1/2 c. burghul
1/2 tsp. black pepper
1/3 c. lemon juice
1 c. diced tomatoes
1 c. green onions, chopped
1 med. yellow onion, chopped
1 tsp. salt
1/3 c. olive oil

Wash burghul under water and press down on burghul as you pour out water to squeeze out excess water. Add tomatoes. Set aside for a couple of minutes. Separately mix yellow onions, salt, and pepper. Crush this together with hand until juicy and add to tomatoes and burghul. Add parsley, green onion and mint. Mix together. Add olive oil and lemon juice and mix again. Pour into serving dish. Decorate with diced tomatoes. Serve with Romaine or other lettuce.