Mint Bonanza and the Resulting Tabbouleh

The mint that escaped its pot is thriving indeed. It has plans, perhaps, of taking over the whole bed, and possibly the whole garden. We must somehow manage to tame or control or harvest it into submission, but meanwhile, it’s rather lovely.

And delicious too.

Summer and mint make me long for tabbouleh, which I learned to love while teaching and eating lunch at the Armenian school 24 years ago. There are lots of ways to make tabbouleh, as well as lots of ways to spell it: tabouleh, tabbouli, tabouli… My usual recipe comes from the More with Less Cookbook, the book that taught me how to cook, and the key ingredients are fresh mint and fresh parsley. If you haven’t tried tabbouleh, may I suggest that it’s a really fantastic salad or side dish for any meal, and especially refreshing on summer days. If you are already a fan, this recipe will get you headed in the right direction. Note that you can also add a can of drained beans or chickpeas to your tabbouleh for added protein. I usually don’t do that because we will usually have our tabbouleh for a middle eastern meal, including hummos and pita bread and occasionally shish kebobs are well– and that’s enough food.

Depending on where you live and shop, finding bulgur in the grocery store might be a challenge. I buy it in bulk at the food co-op. I couldn’t find bulgur in the big grocery store; you might need to ask. Stores that carry produces from Bob’s Red Mill may stock it in packages. Bulgar can also be purchased from the online store of Bob’s Red Mill or from Amazon.com

Tabbouleh

Pour 4 c. boiling water over
1-1/4 c. bulgur
Let stand 2 hours, or until wheat is fluffy. Drain well.

Bulgar before draining

Mix with:
1-1/4 c. fresh minced parsley
3/4 c. fresh minced mint
1 onion, finely chopped
3 tomatoes, chopped

And add:
3/4 c. fresh lemon juice
1/3 c. olive oil
1 t. salt

Chill at least an hour.

Prepare to be refreshed. Serve and enjoy.