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Author Notes: Refreshing and fulfilling this great tabbouleh salad is fresh and light! —Palouse Brand
- 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
- Place water in large bowl.
- Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
- Thoroughly drain and pat dry.
- 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.
- Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe).
- Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
- 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.
- Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
- Add 2 more tbsp. olive oil, 1 more tbsp. lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
- Garnish with remaining diced tomatoes and a few whole mint leaves.