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Minted Tabbouleh
From Stop and Smell the Rosemary
1 heaping cup bulgur wheat
1 cup cold water
½ cup fresh lemon juice
¼ cup plus ¼ cup extra virgin olive oil
1 cup chopped fresh mint
1½ cups chopped fresh parsley
½ cup minced red onion
2 teaspoons minced garlic
½ teaspoon salt
1 teaspoon freshly ground pepper
4 Roma tomatoes, peeled, seeded and diced
1 large cucumber, peeled, seeded and diced
1 large cucumber, peeled and sliced
2 to 4 Tablespoons chopped fresh mint
Combine bulgur wheat, water, lemon juice and ¼ cup olive oil in a large bowl. Cover. Let marinate 30 minutes, then fluff with a fork. Add remaining ¼ cup olive oil, mint, parsley, onion, garlic, salt and pepper. Toss mixture with a fork. Add tomatoes and cucumber. Toss again. Adjust seasonings. Let marinate for 30 at least minutes before serving to allow flavors to blend. To serve, mound tabbouleh on a serving platter, surround with cucumber slices, and sprinkle with mint.
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