We grow a lot of mint on our farm, so when we decided to make tabbouleh, we naturally went heavy on the mint. This is a great transitional recipe. Make it without the tomato in early spring when mint is at its peak, or add the tomato in when summer rolls around and tomatoes are at their prime.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 garlic clove, grated
- ½ tsp sea salt, plus more to taste
- ¼ tsp ground coriander
- A pinch of cinnamon
- 3 cups curly parsley, finely chopped
- 1 cup cucumber, seeded, peeled, and diced
- 1 cup tomato, cored and chopped (optional, if in season)
- ⅔ cup cooked and cooled coarse bulgur wheat (see note)
- ½ cup fresh spearmint leaves, finely chopped
- 2 scallions, chopped
Preparation
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon.
- Add the parsley, cucumber, tomato (if using), bulgur, mint, and scallions to the bowl. Toss to combine.
- To cook the coarse bulgur: bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur. Cover with a lid and remove from the heat. Let stand, covered, for 20-30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the tabbouleh, reserving the rest for another use.
