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.
Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.
For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.
Note: For tabbouleh mix we used Near East tabbouleh salad mix.