Whole grain tabbouleh

Yield: 1 servings

Measure Ingredient
3 cups Cooked whole grains; such as
\N \N 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
\N \N OR 1 to 2 tsp. dried
3 tablespoons Roasted garlic oil
\N \N OR 3 Tbs. plain olive oil
\N \N Plus 2 to 3 small cloves garlic; minced
3 tablespoons Fresh lemon juice; up to 5
\N \N Salt and freshly ground black pepper; to taste


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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