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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Ingredients:
1/2 cup fine bulgur |
1 1/2 cups minced fresh flat-leaf parsley |
1 bunch green onion, white portion only, minced |
1 large tomato, peeled, seeded and diced |
2 tablespoons minced fresh mint |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
3 tablespoons extra virgin olive oil |
3 tablespoons fresh lemon juice, plus more as needed |
1/2 teaspoon ground toasted cumin seed |
salt & freshly ground black pepper, to taste |
1 head romaine lettuce hearts |
Directions:
1. Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
2. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
3. Transfer to a bowl and, using a fork, separate into individual grains.
4. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
5. lemon juice and the cumin.
6. Season with salt and pepper.
7. Taste and add more lemon juice, if needed.
8. Cover and refrigerate for at least 2 hours.
9. Bring to room temperature before serving.
10. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.
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