Place burghul in a pan with 2 cups water. Bring to a boil. Remove from heat; leave 20 minutes to absorb liquid. Fluff with a fork.
Combine burghul, tomatoes, cucumbers, spring onions, parsley and mint in a bowl. Whisk oil and 4 tablespoons lemon juice; add salt and pepper to taste. Pour over salad and toss to combine; leave 30 minutes.
Arrange lettuce leaves on a large platter. Season tabbouleh to taste with salt and remaining 2 tablespoons lemon juice; fold in lettuce strips. Arrange on lettuce leaves. Garnish with herb sprigs and tomato wedges.
This is a nutritious salad, containing plenty of fibre. Consumed in portions of at least 30g, fresh parsley contains useful amounts of vitamin C, iron and calcium.
Instant or quick–cooking couscous will give a quicker result. It needs about 10 minutes standing time after boiling.