Soak cracked wheat in water for a few minutes.

Squeeze the soaked wheat dry by pressing it between your palms.

Finely chop green onions, mint leaves, parsley, and tomatoes.

In a large bowl, combine the squeezed wheat with the chopped vegetables and herbs.

Add lemon juice, olive oil, salt, and pepper to the mixture.

Mix all ingredients well until thoroughly combined.

Let the salad sit for at least 10 minutes to allow the flavors to meld.

Serve the tabbouleh with fresh lettuce leaves, grape leaves, or cabbage leaves for scooping.