This old recipe from Aleppo in Syria was rediscovered by my parents in Los Angeles. Quantities are enough for at least 15 people but the salad keeps well if you have some left over.
Wash and soak the burghul in fresh cold water for 10 to 15 minutes. Drain well through a fine sieve. Soften the onions by frying in a little of the oil but do not brown.
Mix all the ingredients very thoroughly with a fork in a large bowl. Leave for a few hours, preferably overnight, in the refrigerator, for the burghul to absorb all the flavours and to become ten