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
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:
- 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.
Tagged: bulgur, bulgur wheat, cucumbers, feta cheese, herbs, Middle Eastern, mint, parsley, pistachios, tabbouleh, tomatoes, vegetarian, wheat berries, wheat berry
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