Wheat Berry Tabbouleh Salad

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
  • Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
  • Add 2 more tablespoons olive oil, 1 more tablespoons 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.
  • Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
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