Refreshing and fulfilling this great tabbouleh salad is fresh and light! —Palouse Brand
hard red wheat berries
bunches parsleywashed and dried and chopped
bunch mint, washed and diced
medium tomatoes, diced
small cucumber, diced
olive oil, divided
In This Recipe
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.