Author Notes
Refreshing and fulfilling this great tabbouleh salad is fresh and light! —Palouse Brand
Ingredients
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1 cup
water
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1/2 cup
hard red wheat berries
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2
bunches parsleywashed and dried and chopped
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1
bunch mint, washed and diced
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2
scallions, sliced
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3
medium tomatoes, diced
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1
small cucumber, diced
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4 tablespoons
olive oil, divided
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1/2 teaspoon
salt
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1/4 teaspoon
allspice
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1/4 teaspoon
cinnamon
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1/4 teaspoon
black pepper
Directions
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Place water in large bowl.
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Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
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Thoroughly drain and pat dry.
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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.
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Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe).
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Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
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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.
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Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
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Add 2 more tbsp. olive oil, 1 more tbsp. lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
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Garnish with remaining diced tomatoes and a few whole mint leaves.
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