Wild Mint Tabouleh
Wild mint may be abundant throughout the U.S., but it’s native to the Mediterranean region. Here, it replaces traditional parsley for an especially seasonal and rustic tabouleh.
Ingredients½ cup course bulgur
¾ cup boiling water (or enough to just cover bulgur)
3 cups wild mint leaves, rinsed and torn into small pieces
⅓ cup diced red onion
Juice of 1 lemon
3 tablespoons extra virgin olive oil
½ teaspoon sumac (optional)
Lavash or pita bread
Nutrition FactsPer serving: 257 calories, 15 g fat (2 g saturated), 28 g carbohydrates, 6 g protein, 11 g fiber, 32 mg sodium (1% Daily Value).
Directions1. Place bulgur in a medium-sized bowl and just cover with boiling water. Let stand for 20 minutes until bulgur is moistened throughout.
2. Meanwhile, combine mint, onion, lemon juice, olive oil, and sumac in a serving bowl. Drain bulgur, pressing it with the back of a serving spoon to remove any residual moisture, and fold it into the mint mixture.
3. Serve tabouleh with lavash or pita bread, using a piece of the bread to pinch a taste of tabouleh.