astray recipes: Whole grain tabbouleh

Categories: Vegtime3
Yield: 1 servings

Measure	Ingredient
3 cups	Cooked whole grains; such as
	Kamut; wheat berries or brown rice
2 cups	Seeded and diced plum tomatoes
2 cups	Peeled cucumber; seeded and diced
1 cup	Finely chopped fresh parsley
½ cup	Finely chopped red onion
⅓ cup	Finely chopped fresh mint
	OR 1 to 2 tsp. dried
3 tablespoons	Roasted garlic oil
	OR 3 Tbs. plain olive oil
	Plus 2 to 3 small cloves garlic; minced
3 tablespoons	Fresh lemon juice; up to 5
	Salt and freshly ground black pepper; to taste

6 SERVINGS DAIRY-FREE

Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna.

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.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER.

Recipe from Lorna Sass.

Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.

whole grain tabbouleh