1/3 cup cracked freekeh (you can use whole, but follow the package directions for preparation)
scan cup of water or vegetable broth
for the tabbouleh:
1/3 cup flat leaf parsley, stems removed, loosely packed
5 or 6 stems dill weed or mint leaves (or both!)
1/4 cup cucumbers, small dice
4-5 cherry tomatoes, small dice
1 small scallion, thinly sliced
1/2 tablespoon fine bulgur, rinsed and allowed to set for about 20 minutes (optional)
1/4 teaspoon allspice
1/4 teaspoon cinnamon (or use ras el hanout or Lebanese 7-spice mix)
lemon juice
olive oil
salt
for the assembly:
4 cup-shaped Boston lettuce leaves from one head, rinsed and patted dry
Instructions:
Bring the water or broth to a boil in a small sauce pan. Add the freekeh, reduce to heat to maintain a simmer and cover. Cook for 20 minutes, or until water has been absorbed by the grains. Remove from heat and fluff with a fork. Allow to cool to room temperature.
Meanwhile, very thinly chiffonade the parsley, dill and mint (if using). Using a super sharp knife, gather the herbs in a tightly packed ball with the fingertips of your non-dominate hand, and then slowly and precisely slice through the bundle into thin strips. Run your knife through the herbs once more to ensure a fine chop.
Add the herbs, cucumbers, tomatoes, scallions, bulgar, spices to a medium bowl. Toss with lemon juice and olive oil. Taste and add salt to your liking.
When the freekeh has cooled, spoon it evenly into the lettuce cups. Top with tabbouleh and a pinch of salt. Serve immediately.