Bulgur wheat tabouleh wraps

I can vouch that this is the perfect post-airplane dinner dish.

Light, but satisfying and definitely more -ish, you’ll have to keep up, making more of these lettuce cups!

File this one away for your easy summer meal arsenal.

Tips: What do you need to know about bulgur? It cooks quickly, is whole wheat, nutritious, and delicious. Bulgur is somewhat similar in texture to quinoa and has an addictive lightly nutty taste.

Bulgur wheat tabouleh wraps

• 2 cups quick-cook bulgur (or regular bulgur, I’ll note instructions for each)
• 1/3 cup fresh mint, chopped
• 1/3 cup fresh parsley, chopped
• 2 tomatoes, cored and diced
• 2 spring onions (greens only), finely chopped
• 1 cucumber, thinly sliced
• 2 romaine hearts
• pinch of pimento
• salt, pepper
• olive oil
• lemon juice

1. Prepare the bulgur – if using the quick-cook variety, cover with 4 cups boiling water, cover, and let stand for 30 minutes. If using regular bulgur, place it into a large pot , cover with about 2 and a quarter cups of boiling water  and cover. Bring to a boil and simmer for about 15 minutes, until all water is absorbed, stir occasionally.

2. Combine cooked bulgur, mint, parsley, tomato, spring onion, pimento, a good pinch of salt and pepper in a large bowl. Cover and refrigerate for at least an hour.

3. When ready to serve, dress the salad with equal parts oil and lemon juice. Taste for seasoning and add more salt and pepper, if necessary.

4. Spoon salad into romaine heart leaves, garnish with cucumber slices, if desired.