Endive With Arugula Tabbouleh

• 1 (5.25-ounce) box tabbouleh mix
• 1 cup boiling water
• 1/2 cup firmly packed minced arugula
• 1/2 cup firmly packed minced fresh parsley
• 3 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 6 plum tomatoes, peeled, seeded, and chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 30 Belgian endive leaves
• Garnish: fresh chives

1. Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.
2. Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.
3. For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.
4. Note: For tabbouleh mix we used Near East tabbouleh salad mix.

tabbouleh mix, boiling water, arugula, parsley, fresh mint, garlic, tomatoes, olive oil, lemon juice, salt, pepper, endive leaves, fresh chives

Taken from www.myrecipes.com/recipe/endive-with-arugula-tabbouleh (may not work)