Makes 8 sandwiches - 4 servings

This Middle Eastern classic is best if made a day in advance, making the cool, refreshing combination a quick-to-assemble, light dinner that your family will enjoy at the end of a busy day.

For the sandwich spread

1 cup Hummus

For the tabbouleh filling

1 ½ cups vegetable stock (prepare using stock concentrate, cubes, or powder)

¾ cup bulgur wheat

¼ cup fresh lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh mint

¼ teaspoon freshly ground pepper, or to taste

1/8 teaspoon ground cinnamon, or to taste

1/8 teaspoon salt, or to taste

Dash of ground allspice

Dash of freshly grated nutmeg

1 tomato, cut into ½-inch cubes

½ cup finely chopped celery

½ cup finely chopped cucumber

1/3 cup finely chopped green onions (both white and green parts)

½ cup minced fresh flat-leaf parsley

For the bread

Four 7-inch multi-grain pita bread rounds, each cut to form 2 half-rounds

To complete the recipe

8 romaine lettuce leaves

To make the filling, heat the vegetable stock in a small covered saucepan over high heat. When the liquid comes to a boil, remove the pan from the heat. Stir in the bulgur wheat; cover and set aside until the liquid is completely absorbed and the bulgur is softened, about 30 to 40 minutes.