Vinaigrette: add 3 tablespoons of lemon juice and 1/3 of a cup (0,8 dl) olive oil to the burgul, let it sit.

Chop the parsley until its very fine. Transfer it into a bowl. Add about 4 tablespoons of dried or chopped mint. Add green onions (cut them into small round pieces)

Cut the tomato into 4 pieces and remove the liquidy part of it (you only need the hard part for the tabbouleh) then finely chop them and add into the bowl. (leave some of the tomatoes aside for decorating later)

Season with salt and pepper. Add the burgul mixture to the tabbouleh. Add more lemon juice. Mix mix mix.

Add the leftover tomatoes on top and some lemon slices and lettuce on the side.