Spring Tabbouleh with Sorrel and Mint

Rating
5
1 ratings
Servings
6

This sorrel-accented grain salad is at once refreshing and hearty, the perfect thing for lunch after a strenuous morning of foraging...or gardening, doing yoga, writing a report, etc. Feel free to play with the ingredients--substitute radishes for tomatoes, for example, or up the amount of sorrel.

Ingredients

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 cups coarsely chopped fresh wild sheep sorrel (or garden sorrel, or flat leaf parsley)
  • 12 - 1 cup coarsely chopped fresh mint
  • 3 - 4 tomatoes, chopped (or 1 cup sliced radishes)
  • 1 cucumber, peeled, seeded and chopped
  • 12 cup finely diced red onion (or 1 cup chopped green onions)
  • 1 lemon, juiced
  • 3 - 4 tablespoons olive oil
  • salt to taste
  • 4 ounces Organic Valley Feta Cheese, crumbled
  • freshly ground black pepper to taste

Directions

Place bulgur in a medium bowl. Stir in the boiling water, cover and let stand 30-45 minutes. Gently squeeze out and discard any remaining liquid from the bulgur.

Transfer bulgur to a large, attractive bowl and gently toss in sorrel, mint, tomatoes, cucumbers, onions, lemon juice and olive oil. Season to taste with salt and pepper. Top with crumbled feta. Serve at room temperature.

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