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 ea Scallions, chopped

1/2 c Olive oil

1/3 c Lemon juice

1 ea 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.