What to do with all that crazy mint? Check out an awesome Mojito recipe. My girlfriend Beth (who I don't get to see nearly often enough!) also sent this delicious looking recipe for tabbouli.
(Do not add salt or olive oil until just before serving.)
1/2 cup bulghur wheat (fine grind is best, medium works okay)
2 bunches parsley (I prefer flat leaf texture but curly is fine)
1 bunch green onion
Tomatoes - at least 2 cups chopped
Fresh mint. 5 or 6 stalks at least
2 to 3 lemons (to taste!)
Romaine lettuce leaves (garnish & scoopers, optional)
Fresh grape leaves (scoopers - optional)
Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer.
Chop the parsley leaves, green onions, mint, tomatoes and cucumbers. I prefer using a knife to a food processor, the processor over does it. The tomatoes should be seeded and cut up into quite a small dice.
Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.
You may garnish with more diced tomatoes and/or diced cucumber, and stick lettuce or grape leaves around the sides of the bowl to scoop with.