Tabbouleh Mint Salad
3/4 cup organic bulgur wheat, 2 cups warm water, 2 bunches flatleaf parsley, washed and chopped, 1 bunch mint, washed and chopped, 1/2 bunch green onions, sliced thinly, 1/4 cup virgin olive oil, 3 tablespoons fresh lemon juice, 2 plum tomatoes, seeds removed and diced, 2 teaspoons salt, 1 teaspoon pepper. Soak bulgur in the warm water until water is absorbed, drain any excess. Chop parsley, mint, onions if desired, and tomatoes and mix into bulgur. Add salt, pepper and lemon juice. Keep refrigerated until serving on lettuce or just by itself.
Note: Bulghur is just coarsely cracked wheat, not some fancy grain that's hard to find. You can substitue whole wheat berries and soak them longer, or cracked wheat cereal and it won't need to soak as long.
Another note: Oh my gosh, my customer friends keep calling and telling me about how they use mint in tabbouleh salads. Here are some suggestions I got today: 1) use leftover cooked grains such as brown rice or millet instead of soaked wheat; 2) use basil or especially lemon basil to replace or along with the parsley in tabbouleh; 3) cut the fresh herbs with scissors, it's much easier than a knife.
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