And what do you do with big bunches of fresh mint? You make mint lemonade. Or you add it to your tabbouli.
For the lemonade, combine the juice of about five big lemons, 1/2 cup of sugar, lots of mint leaves, and a cup of water and blend. You can add some ice too, if you like it slushy, or adjust any of the amounts. Depending on how much mint you used, it might be rather green. If that is not appealing to you, add a lot less mint. Pour that into a pitcher, then add as much cold water as you like - at least four to five cups. That's it.
Tabbouli is super easy too, but it's best if you can make it ahead a little. It'll get better and better for a few days in the fridge so make a lot. The bulgur will continue to soften too. You can also add some cilantro. To me, the soapy taste is too strong right after it's chopped, but once it has been in the tabbouli for an hour or two it's perfect.
1/4 cup bulgur, soaked in the juice of three or four lemons
2 tomatoes, finely chopped
One bunch green onions, finely chopped
One bunch parley, finely sliced
One big bunch of mint leaves, minced
A nice blop of olive oil
Salt to taste
Mix it all up and serve. This is a green and lemony dish, not a bulgury tomatoey dish.