Spicy bulgur salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fine grade bulgur |
| 3 | mediums | Tomatoes, chopped |
| ½ | cup | Fennel, julienned |
| 1 | cup | Parsley, chopped |
| 2 | tablespoons | Cilantro, chopped |
| ½ | cup | White radishes, thinly slice |
| 1 | small | Head romaine lettuce, torn |
| 4 | eaches | Scallions, chopped |
| ½ | cup | Olive oil |
| ⅓ | cup | Lemon juice |
| 1 | each | Garlic clove, crushed |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Cinnamon |
| 1 | dash | Cayenne |
| Salt & pepper | ||
| Pita halves | ||
Directions
Rinse bulgur & place it in a medium bowl. Cover with cold water & let soak until it is tender to the bite, 20 to 30 minutes. Drain thoroughly & squeeze out any excess water. Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce & scallions. Add bulgur & toss.
Whisk together the oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt & pepper. Pour over the salad & toss. Chill, covered, in the refrigerator. Serve surrounded by warm pita halves.
Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94