Tabbouleh Wrapped In Romaine Leaves Recipe

Name: Tabbouleh Wrapped In Romaine Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Bulgar wheat; 1 cup minced onion; 1 teaspoon ground allspice; 1 tablespoon salt; 1 teaspoon pepper; 2 cups finely chopped parsley; 2 cups finely chopped scallions; 4 cups finely chopped super-ripe tomatoes; 1/2 cup fresh spearmint, chopped fine; 2 tablespoons crushed dried spearmint; 2 tablespoons preserved lemons, rinsed and minced peel and pulp; 1 cup chopped cucumber; 1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each); 1/2 cup fresh lemon juice; 1/2 cup olive oil; olive (to garnish); feta cheese (to garnish) (optional); the inner romaine leaf (for filling if desired or eat straight up!)

Servings: persons

3/4 cup Bulgar wheat
1 cup minced onion
1 teaspoon ground allspice
1 tablespoon salt
1 teaspoon pepper
2 cups finely chopped parsley
2 cups finely chopped scallions
4 cups finely chopped super-ripe tomatoes
1/2 cup fresh spearmint, chopped fine
2 tablespoons crushed dried spearmint
2 tablespoons preserved lemons, rinsed and minced peel and pulp
1 cup chopped cucumber
1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each)
1/2 cup fresh lemon juice
1/2 cup olive oil
olive (to garnish)
feta cheese (to garnish) (optional)
the inner romaine leaf (for filling if desired or eat straight up!)

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.
2
Shorter time the more chewy the bulgur.
3
Combine minced onion with allspice, pepper and salt in a large bowl.
4
Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
5
Add cucumber peas and or chickpeas.
6
Gently fold in the soaked or rinsed wheat.
7
Stir lemon juice and oil together and stir into salad.
8
Refrigerate to chill before serving.
9
Check seasoning and adjust to taste.
10
Garnish with Olives and feta cheese.
11
Surround salad with small romaine leaves.
12
Use them to scoop up the salad.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup Bulgar wheat, 1 cup minced onion, 1 teaspoon ground allspice, 1 tablespoon salt, and more.

Yes, Tabbouleh Wrapped In Romaine Leaves falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tabbouleh Wrapped In Romaine Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions