1 c  Fine grade bulgur
3 md Tomatoes, chopped
1/2 c  Fennel, julienned
1 c  Parsley, chopped
2 tb Cilantro, chopped
1/2 c  White radishes, thinly slice
1 sm Head romaine lettuce, torn
4    Scallions, chopped
1/2 c  Olive oil
1/3 c  Lemon juice
1    Garlic clove, crushed
1 ts Cumin
1/2 ts Cinnamon
1 ds Cayenne
Salt & pepper
Pita halves

Rinse bulgur & place it in a medium bowl. Cover with cold water & let soak
until it is tender to the bite, 20 to 30 minutes. Drain thoroughly &
squeeze out any excess water. Fluff to separate the grains. Combine
tomatoes, fennel, parsley, cilantro, radishes, lettuce & scallions. Add
bulgur & toss. Whisk together the oil, lemon juice, garlic, cumin,
cinnamon, cayenne, salt & pepper. Pour over the salad & toss. Chill,
covered, in the refrigerator. Serve surrounded by warm pita halves.