Ingredients

1 cup cooked kasha (whole, coarse, or medium)

1/3 cup chopped green onions

About 15 fresh mint leaves, chopped

1/4 cup chopped parsley

1 large tomato, seeded and chopped

Salt to taste

1 tbsp. lemon juice

Favorite vinaigrette (with red wine vinegar)

Romaine leaves

Directions

Prepare kasha according to package directions, using chicken broth.

Combine all ingredients, using sufficient vinaigrette to moisten kasha (about 3-4 tablespoons).

Chill at least 2 hours before serving.

Place tabbouli in center of plate and encircle it with romaine. Use leaves as "scoops" to eat this tangy appetizer.