Mint grows as a weed in my garden in Franklin. During the summer I make a version of tabouli that is heavy on the bulgur and mint. When I got to Lebanon, I learned that tabouli is actually a parsley salad with a hint of mint and a bit of bulgur. It is actually less of a production to make than my American version of tabouli.
Ingredients: These measurements are an approximation. You can use as much or little that pleases you.
1 small handful of bulgur
1 cup chopped parsley
¼ cup chopped mint
1 to 2 chopped scallions
1 small tomato chopped into ½ inch pieces
Juice of ½ lemon
2 Tbl olive oil
Pepper
Soak the bulgur in a small bowl of water for about an hour until softened. Chop the herbs, scallions and tomatoes and put in a bowl with the drained bulgur, lemon juice, olive oil, and pepper.
