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  • 2 cups Quinoa or coarse Bulgur, cooked
  • 1 cup chopped parsley
  • ½ cup chopped scallions
  • 2 tablespoons fresh mint or 1 teaspoon dried mint
  • 1 clove garlic, pressed
  • ½ teaspoon basil
  • ½ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup olives, sliced
  • Whole lettuce leaves
  • Salt and pepper, to taste

Place all ingredients except lettuce leaves and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives.