Lemon Tabouli With Tender Romaine

1. 1

   Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. 2

   In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. 3

   Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

* Per serving · 4 servings · Values may vary.

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