Preparation:
Rinse bulgur and place it in a medium bowl. Cover with cold water and let soak until it is tender to the bite, 20 to 30 minutes. Drain thoroughly and squeeze out any excess water. Fluff to separate the grains. Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce and scallions.
Add bulgur and toss. Whisk together the oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt and pepper. Pour over the salad and toss.
Chill, covered, in the refrigerator. Serve surrounded by warm pita halves. |
