My best friend’s mom would make tabbouleh with mint often in the summertime when tomatoes, cucumbers, parsley, green onions, and mint were fresh from the garden. It is a great side dish with lamb kabobs, flatbread, grilled burgers, potato salad, sweet corn, and watermelon.
Serves 4-6
Ingredients:
- 1 cup Bob’s Red Mill Whole Grain Red Bulgur or Cracked Wheat
- 1 cup water
- 2 cups chopped fresh parsley
- 1/2 cup chopped fresh-cut mint (or you can substitute 2 tbsp of dried mint)
- 2 medium tomatoes, diced
- 1 medium cucumber, peeled, seeded, and diced
- 4 green onions, chopped
- 1 garlic clove, minced
- 1/2 cup freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp ground cumin
- Greek olives (optional)
- Freshly sliced red or green pepper rings (optional)
Instructions:
- Soak bulgur in one cup of boiling water and let soak for approximately one hour.
- Drain well, squeezing out any excess water.
- In a large salad bowl, combine bulgur with the remaining ingredients; mix well.
- Cover and refrigerate for at least three hours or overnight.
- To serve, garnish the salad with a sprig of fresh mint, greek olives, and pepper rings. Enjoy this Tabbouleh with Mint!
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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