TLC Cooking "Emeril's Tabbouleh"

Emeril's Tabbouleh

YIELD 6 to 8 servings as a first course

INGREDIENTS

1 cup	bulgur wheat
1 bunch	scallions, chopped
1 bunch	flat leaf parsley, chopped
1 cup	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
1 cup	extra-virgin olive oil
1 head	romaine lettuce, for serving
Pita bread, for serving

(cracked wheat)(about 1 cup)(about 1 pound)

PREPARATION:

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.
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.
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.
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This recipe appears in: Dips & Spreads

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