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.

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