Title: Spicy Bulgur Salad
Categories: Salad Oriental Side Vegetarian
Yield: 6 Servings
| 1 | c | Fine grade bulgur |
| 3 | md | Tomatoes, chopped |
| 1/2 | c | Fennel, julienned |
| 1 | c | Parsley, chopped |
| 2 | tb | Cilantro, chopped |
| 1/2 | c | White radishes, thinly slice |
| 1 | sm | Head romaine lettuce, torn |
| 4 | | Scallions, chopped |
| 1/2 | c | Olive oil |
| 1/3 | c | Lemon juice |
| 1 | | Garlic clove, crushed |
| 1 | ts | Cumin |
| 1/2 | ts | Cinnamon |
| 1 | ds | Cayenne |
| | | Salt & pepper |
| | | Pita halves |
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.