Whole Grain Tabbouleh

[Guest guest]

Whole Grain Tabbouleh

6 Servings—Vegan

 

Here’s a twist on the traditional Middle Eastern

tabbouleh that uses whole grains or bulgur. The whole

grains make this salad chewier and more filling than a

typical tabbouleh. I especially like to prepare this

dish with kamut, a large golden grain with lots of

character and a buttery taste. You’ll also get good

results with wheat berries, brown rice, barley or any

combination of your favorite grains.

 

3 cups cooked whole grains (such as kamut, wheat

berries or brown rice)

2 cups seeded and diced plum tomatoes

2 cups peeled, seeded and diced cucumber

1 cup finely chopped fresh parsley

1/2 cup finely chopped red onion

1/3 cup finely chopped fresh mint or 1 to 2 tsp. dried

 

3 Tbs. roasted garlic oil, or 3 Tbs. plain olive oil

plus 2 to 3 small cloves garlic, minced

3 to 5 Tbs. fresh lemon juice

Salt and freshly ground black pepper to taste

In large bowl, combine grains, tomatoes, cucumber,

parsley, onion and mint. Drizzle oil and 3 tablespoons

lemon juice over the mixture while you stir. Add salt,

pepper and additional lemon juice if necessary to give

salad a nice puckery edge.

 

PER serving using kamut: 366 CAL; 13 G PROT; 9 TOTAL

FAT (1 SAT. FAT); 70 G CARB.; CHOL; 12 MG SOD.; 11

FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Mother's Day is May 12th!