Wheat Berry Tabbouleh with Feta & Pistachios

Wheatberry Tabbouleh

A traditional tabbouleh is a Middle Eastern whole grain salad filled with parsley, mint, cucumbers and fresh tomatoes.  Typically made with bulgur wheat, I decided to swap in another whole grain, soft wheat berries instead.  Wheat berries are a tender whole grain that are a wonderfully nutritious add-in for soups, side dishes or even a vegetarian main.  Along with the cucs, tomatoes and herbs I also tossed this hearty side dish with crumbled feta cheese and salty, roasted pistachios.  Colorful and tasty, leftovers of this vegetarian dish from dinner are a wonderful idea for lunch the next day.

(To view this recipe, click on the blue title of the blog post above*)

Wheat Berry Tabbouleh with Feta & Pistachios

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Side dish

Ingredients:

  • ¾ cup wheat berries
  • 2 cups water
  • Salt and pepper
  • 1 cucumber, cut into half moons
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped parsley and mint
  • 2 Tablespooons of olive oil
  • ½ cup crumbled feta cheese
  • ¼ cup roasted, shelled pistachios
  • Juice of 1 lemon

Directions:

  1. To cook the wheat berries, place them in the water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 45 minutes to 1 hour, or until tender. Drain and add into the rest of the salad ingredients. Taste and season accordingly.

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