Wheat Berry Tabbouleh Salad

Submitted by palousebrand

"Refreshing and fulfilling this great tabbouleh salad is fresh and light!"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 1 cup water
• 1⁄2 cup hard red wheat
• 1 fresh lemon, juice of
• 2 bunches of fresh flat leaf parsley, washed and dried and chopped
• 1 large bunch mint, washed and dried
• 2 scallions
• 3 medium tomatoes, diced
• 1 small cucumber, diced
• 4 tablespoons of extra-virgin olive oil, divided
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground black pepper

directions

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 tablespoons of the olive oil, 1 tablespoons 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 tablespoons olive oil, 1 more tablespoons 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.
11. Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.