Tabouli with Feta and Endive

INGREDIENTS

• 1 cup bulghur wheat
• 1 ½ cups boiling water
• 2 lemons, zested and juiced
• 1/3 cup extra virgin olive oil
• ¼ tsp. cayenne pepper
• 1 large clove garlic, minced
• 2 ½ tsp. salt
• 1 bunch green onions, chopped (tops and bottoms)
• 1 bunch flat leaf parsley, chopped
• 1 bunch mint leaves, chopped
• 1 English cucumber, chopped
• 2 pints cherry tomatoes, quartered (or 2 large tomatoes, diced)
• 1 cup crumbled feta cheese
• 8 small heads endive