3 large bunches of parsley
1/3 cup burghul (crushed wheat #2)
2 cups water
4 green onions, with ends
1/4 cup fresh mint (chopped)
2 large tomatoes (diced small & seeded)
1 1/2 tsp. salt
1/3 cup lemon juice (or to taste)
1/4 cup olive oil
Wash parsley well, drain and shake out excess water.
Soak crushed wheat in water in large mixing bowl for 20 minutes, stirring the wheat every 5ish minutes.
Drain well and set aside. Remove stems from parsley and chop fine (I put the parsley in the food processor and pulse a few times till "chopped finely").
Add wheat, tomatoes, and green onion and mix.
Add the rest of the ingredients and stir.
*To serve, line outside of a platter with romaine leaves, green ends facing out. Add tabouli in center of platter. Scoop tabouli with leaves and eat! (it's kinda like an arab lettuce wrap!)
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