I got the idea to make this from an Emeril Green episode. Seems like I am in a little Mediterranean phase for this week. Loved how easy this dish was to make and how different it is from food I would normally make. Putting cinnamon in my main dish was definitely a first for me. I toasted my pita bread for 4 minutes in the oven for a warm, slightly crunchy texture. Served this with a side of lentil soup for a really healthy Wednesday lunch.
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.