TABBOULEH WRAPPED IN ROMAINE LEAVES

Recipes by Rita

Ingredients

3/4 cup bulgur wheat
1 cup minced onion
1 teaspoon ground allspice
1 tablespoon salt
1 teaspoon pepper
2 cups finely chopped parsley
2 cups finely chopped scallion
4 cups finely chopped super-ripe tomato
1/2 cup fresh spearmint, chopped fine
2 tablespoons crushed dried spearmint
2 tablespoons preserved lemon, rinsed and minced peel and pulp
1 cup chopped cucumber
1 cup whole fresh peas or chickpeas (or 1/2 c.each)
1/2 cup fresh lemon juice
1/2 cup olive oil
olives (to garnish)
feta cheese (to garnish) (optional)

the inner romaine leaves (for filling if desired or eat straight up!)

Directions

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.