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Wheat Berry Tabbouleh

By The Canadian Living Test Kitchen

Tested till perfect

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Wheat Berry Tabbouleh

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 186
pro 4 g
total fat 8 g
sat. fat 1 g
carb 28 g
fibre 6 g
chol 0 mg
sodium 384 mg
% RDI: -
calcium 3
iron 16
vit A 11
vit C 52
folate 20

More great recipes from this menu:

Wheat berries (soft wheat kernels) give a nutty chewiness to this version of a popular takeout salad. Look for them in health and bulk food stores as well as in the grains or organic/special diet section of the supermarket. You can use barley instead, but cook it for only 20 minutes.

Ingredients

  • 1-1/2 cups wheat berries
  • 1-1/2 cups finely chopped fresh parsley
  • 4 green onions, chopped
  • 1/4 cup finely chopped fresh mint leaves
  • 3 large tomatoes, diced
  • Lemon Olive Oil Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp pepper

Preparation

In large saucepan of boiling salted water, cover and cook wheat berries until tender, about 1 hour. Drain and rinse in cold water; drain well.

Lemon Olive Oil Dressing: In large bowl, whisk together oil, lemon juice, salt and pepper. Add wheat berries, parsley, onions and mint; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Add tomatoes; toss to combine.

Additional information :

Make It a Meal: Stuff into pita or wrap in tortilla along with 4 oz (125 g) sliced smoked chicken plus items such as lettuce, grated carrots and thinly sliced cucumber.

Source : Canadian Living Magazine: July 2004

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