Whole Grain Tabbouleh

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Whole Grain Tabbouleh

 

6 Servings

 

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 G TOTAL FAT (1 SAT.

FAT); 70 G CARB.; 0 MG CHOL; 12 MG SOD.; 11 G FIBER