Tabbouleh with Pita Bread
Serves 6 to 8 servings
* 1 cup bulgur wheat
* 1 bunch scallions, chopped
* 1 bunch flat leaf parsley, chopped (about 1 cup)
* 1 cup (about 1 pound) chopped vine-ripe tomatoes
* 1 cup peeled, seeded, and chopped cucumber
* 1 cup chopped fresh mint, chopped
* 1 teaspoon salt, or to taste
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cumin
* 1/4 teaspoon cinnamon
* 1/2 cup fresh lemon juice
* 3/4 cup extra-virgin olive oil
* 1 head romaine lettuce, for serving
* Pita bread, for serving
1. Rinse the bulgur in a sieve under cool running water until the water runs clear, then transfer bulgur to a bowl. Add enough hot water to cover the bulgur by 1 inch. Set aside, covered for 5 minutes, then drain in a sieve and set aside while preparing the remaining ingredients.
2. In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, salt, pepper, cumin and cinnamon. Remove any excess water from the bulgur by squeezing it dry. Add the bulgur to the bowl and gently toss. Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.
3. Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. When ready to serve, arrange the romaine lettuce leaves and the pita bread on a platter around the tabbouleh.