Tabbouleh Wrapped In Romaine Leaves

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3/4 cup bulgar wheat
• 1 cup minced onion
• 1 teaspoon ground allspice
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 cups finely chopped parsley
• 2 cups finely chopped scallions
• 4 cups finely chopped super-ripe tomatoes
• 1/2 cup fresh spearmint, chopped fine
• 2 tablespoons crushed dried spearmint
• 2 tablespoons preserved lemons, rinsed and minced peel and pulp
• 1 cup chopped cucumber
• 1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each)
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• olive (to garnish)
• feta cheese (to garnish) (optional)
• the inner romaine leaf (for filling if desired or eat straight up!)

Recipe

• 1 soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
• 2 shorter time the more chewy the bulgur.
• 3 combine minced onion with allspice, pepper and salt in a large bowl.
• 4 add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
• 5 add cucumber peas and or chickpeas.
• 6 gently fold in the soaked or rinsed wheat.
• 7 stir lemon juice and oil together and stir into salad.
• 8 refrigerate to chill before serving.
• 9 check seasoning and adjust to taste.
• 10 garnish with olives and feta cheese.
• 11 surround salad with small romaine leaves.
• 12 use them to scoop up the salad.