1/2 cup fine bulgur wheat 4 cups parsley, stems removed, finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoonground cumin
1/8 teaspoon ground red pepper
1 tomato, finely diced
4. tablespoons olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste
-Pick stones from bulk bulgur before using. Rinse with cold water. Drain and set aside.
-Rinse the parsley and pat dry before chopping.
-In a medium bowl, combine all the ingredients except the lettuce and mint.
-Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
-Add the finely chopped mint before serving.
-Toss and taste for extra seasoning.
-Serve on a bed of lettuce.