Tabbouleh Wrapped in Romaine Leaves

Name: Tabbouleh Wrapped in Romaine Leaves
Prep time: 30 min
Total time: 30 min
Yield: 15 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.75 cup Bulgar wheat; 1 cup minced onion; 1 tsp ground allspice; 1 tbsp salt; 1 tsp pepper; 2 cup finely chopped parsley; 2 cup finely chopped scallions; 4 cup finely chopped super-ripe tomatoes; 0.5 cup fresh spearmint; 2 tbsp crushed dried spearmint; 2 tbsp preserved lemons; 1 cup chopped cucumber; 1 cup whole fresh peas; 0.5 cup fresh lemon juice; 0.5 cup olive oil; olive; feta cheese; the inner romaine leaf

A Moroccan salad of inner romaine, bulgar wheat and tomatoes, seasoned with allspice and simmered on the stove. It's finished with olives and feta cheese.

30 min · Serves 15 · Medium

Method

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Time: Prep 30 min · 30 min total
Difficulty: medium

1
Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
40 min
2
Shorter time the more chewy the bulgur. Combine minced onion with allspice, pepper and salt in a large bowl.
3
Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons. Add cucumber peas and or chickpeas.
4
Gently fold in the soaked or rinsed wheat. Stir lemon juice and oil together and stir into salad.
5
Refrigerate to chill before serving. Check seasoning and adjust to taste. Garnish with Olives and feta cheese.
6
Surround salad with small romaine leaves. Use them to scoop up the salad.