We grow fresh mint year and lemons year round, so this is a delicious recipe to use these ingredients. In the summer we also have fresh tomatoes for this recipe. It has become a stable in our house. This recipe follows the Lebanese tabbouleh tradition.
½ cup fine bulgur wheat
3 Tbsp olive oil, divided
1 cup boiling water
2 cups finely chopped fresh flat-leaf parsley (2-3 bunches)
½ cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4 –inch pieces
½ seedless cucumber, peeled, cored, and cut into ¼ -inch pieces
3 Tbsp fresh lemon juice
3/4 tsp salt
¼ tsp black pepper
Stir together the bulgur and 1 Tbsp oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
While the bulgur is cooking, chop the flat-leaf parsley, the fresh mint, tomatoes, cucumber and add to the bulgur after draining. Mix lemon juice, remaining two Tbsp oil, salt and pepper together. Then add to the parsley mixture.