Tabouli with Feta and Endive

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup bulghur wheat
• 1 ½ cups boiling water
• 2 lemons, zested and juiced
• 1/3 cup extra virgin olive oil
• ¼ tsp. cayenne pepper
• 1 large clove garlic, minced
• 2 ½ tsp. salt
• 1 bunch green onions, chopped (tops and bottoms)
• 1 bunch flat leaf parsley, chopped
• 1 bunch mint leaves, chopped
• 1 English cucumber, chopped
• 2 pints cherry tomatoes, quartered (or 2 large tomatoes, diced)
• 1 cup crumbled feta cheese
• 8 small heads endive

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the bulghur wheat in a large heatproof bowl, pour the boiling water over it, stir once, cover and let stand 5 minutes until tender and the water is absorbed.

2. Fluff the bulghur with a fork and let it cool to room temperature.

3. In a small bowl, whisk the lemon zest, lemon juice, olive oil, cayenne, minced garlic and salt until blended.

4. Add the green onions, parsley, mint, cucumber, cherry tomatoes (or diced large tomatoes) and crumbled feta to the bulghur and toss to combine.

5. Pour the dressing over the salad and toss well so everything is evenly coated.

6. Taste and add more salt or lemon juice if needed.

7. Trim the root ends from the endive heads and separate the leaves, or cut the heads into spears.

8. Arrange the endive leaves on a platter and spoon the tabouli onto them just before serving.