2 c. medium burghul (cracked wheat)
boiling water
2 cucumbers
3 large tomoatoes
2 bunches of scalions (some people call them green onions)
1/2 c. chopped fresh mint
1/2 c. chopped fresh parsley
3/4 c. lemon juice
3 tbsp. extra virgin olive oil
1 1/2 tsp. salt
fresh ground pepper to taste
1/2 head of lettuce, chopped

All measurements are approximate. You may need to make some adjustments, so keep some extra ingredients on hand. This, of course, means its hard to make a little bit of tabouleh.

Soak burghul in boiling water for five minutes. Rinse with cold water to cool down. Squeeze out as much water as you can a handful at a time. Then mix together with the other ingredients, reserving the lettuce until later. Let salad sit in refrigerator for at least an hour (up to a couple of days), and add lettuce just before serving.

Yum.