Wheat Berry Tabbouleh Salad

By • October 10, 2016 0 Comments

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Author Notes: Refreshing and fulfilling this great tabbouleh salad is fresh and light! Palouse Brand

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Serves 6

  • 1 cup water
  • 1/2 cup hard red wheat berries
  • 2 bunches parsleywashed and dried and chopped
  • 1 bunch mint, washed and diced
  • 2 scallions, sliced
  • 3 medium tomatoes, diced
  • 1 small cucumber, diced
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  1. Place water in large bowl.
  2. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
  3. Thoroughly drain and pat dry.
  4. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine – the consistency of cracked wheat.
  5. Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe).
  6. Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
  7. When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tbsp. of the olive oil, 1 tbsp. lemon juice, and salt. Toss to coat the grain.
  8. Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
  9. Add 2 more tbsp. olive oil, 1 more tbsp. lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
  10. Garnish with remaining diced tomatoes and a few whole mint leaves.

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