Tabouli with Feta and Endive

In a large bowl, add the bulghur wheat, lemon zest and juice, oil, cayenne, garlic and salt. Pour the boiling water over the top. Stir and allow it to sit for at least 1 hour.

Wash the endive and cut off the bottoms. Carefully separate the leaves and set aside.

Chop all the herbs, cucumber and tomatoes. Once the wheat has plumped up and absorbed the liquid, toss in the herbs, cumbers and tomatoes. Then salt and pepper to taste.

You can eat the tabouli immediately, but the flavor does develop if you give it a little time to sit.

Scoop into endive leaves and sprinkle each with feta.

Only 20 minutes active time.