Melon And Mint Tabbouleh Recipes

Steps:

• Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

Steps:

• Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
• Meanwhile, puré mint with oil in a blender until smooth.
• Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.

Steps:

• Pour boiling water over bulgur in a bowl.
• Cover tightly and let stand 30 minutes. Drain in a sieve if watery.
• Meanwhile, purée mint with oil in a blender until smooth.
• Toss bulgur with mint-oil mixture, lime juice, honeydew, onion, and salt (optional).

Steps:

• Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
• Photograph copyright © 2015 by Michael Persico

Steps:

• In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.