Name: Minty Tabbouleh
Yield: 6 to 8 portions
Ingredients: 1 cup coarsely chopped fresh mint leaves; 1 cup coarsely chopped fresh Italian (flat-leaf) parsley; Fresh mint leaves, for garnish; 1 large cucumber, peeled, seeded, and cut into ½-inch dice; 4 ripe plum tomatoes, seeded and cut into ½-inch dice; ½ teaspoon salt; 1 teaspoon coarsely ground black pepper; 2 teaspoons minced garlic; ½ cup finely diced red onion; ½ cup fresh lemon juice; 1 cup cold water; ⅔ cup extra virgin olive oil; 1 heaping cup bulgur

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The lightness of bulgur (cracked wheat) mixed with ripe plum tomatoes, cucumber, red onion, and lots of chopped parsley and mint makes for an extra-refreshing summertime salad that also keeps extremely well.

Ingredients

1 heaping cup bulgur
1 cup cold water
½ cup fresh lemon jui

Main course
Vegan

Method

Combine the bulgur, water, lemon juice, and ⅓ cup of the olive oil in a large bowl. Mix well, and set aside for 30 minutes at room temperature. Then fluff the mixture with a fork.
Add the mint, parsley, red onion, garlic, pepper, salt, and remaining

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Ingredients

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