Tabbouleh with Lamb and Pine Nuts

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This one is a keeper! You can play around with the spices but I do not recommend substituting the lamb, it is part of what makes this wonderful!

On a side rant: If you don't like an ingredient that is called for and you make a poor substitution (like mint for parsley or ground chicken for lamb, please don't rate the recipe because that is not the recipe provided.

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I didn't feel like making Essence, so I just added a bit of each of the spices he calls for instead. Since I was raised with a stronger cinnamon and mint presence in my Lebanese food, I added more spices and herbs, especially cinnamon and mint. I also added a bit of allspice. I didn't add nearly as much olive oil at the end, since it didn't really need it with the lamb and onions sauteed in olive oil and if you allow the tomatoes and cucumbers to marinate in the mixture a little while before eating. Next time I might add even more mint. Very tasty. Wish my Dad was still alive to try this; he would have liked it.

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I'd never cooked lamb before, but found some ground, frozen lamb for sale at my local market. How absolutely tasty. The Cajun seasoning always comes in handy, too--I used some to coat tilapia before blackening it.

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I can't describe how delicious this recipe is. It's worth making for guests -- great taste, easy prep (if you have the time to chop ahead, luscious presentation. I could eat this every day and never get bored.

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This was very easy to make, almost no prep/cook time, and tasted great either warm or cold - I also tried substituting cous-cous for bulgar for a more "fluffy"/hearty dish - both versions are great - great as a side dish, main course, or appetizer/buffet for parties - you can't mess this one up!