Whole grain tabbouleh
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.