Mediterranean Tabbouleh is fresh and filling and a very easy recipe. A little preparation then things are just tossed together. Great salad or side dish.
This is not your mother's tabbouleh but a new updated twist using three grains. I fell in love with unusual grains this year and have been experimenting more and more. The grains are easy to find these days and I am so happy!
Let me tell you a little story. So here I am in the kitchen and I have all my ingredients for this recipe all lined up on the counter. I take a peek in the couscous box thinking how pretty - then I set it down. I cut off the top of my bag of red wheat berries and look inside. Ohhh, ahhh.
Then it gets set back on the counter. Very clumsily I might add because it falls over and the berries start rolling ... and bouncing. The sound is kind of nice if you didn't really know what was happening.
I grab the bag to set it back up to stop the avalanche and I hit the couscous box. Stop the insanity! Luckily it was aimed more towards the back of the counter so only a few of those roll onto the floor. Sigh.
Everything gets picked up and cleaned and I get back into making Mediterranean Tabbouleh. It didn't take long and it sure was good!
- 1/2 cup wheat berries - red, cooked
- 1/2 cup couscous - cooked
- 1/2 cup quinoa - cooked
- 1/4 cup lemon juice - freshly squeezed, about 2 lemons
- 1/4 cup extra virgin olive oil
- 1/2 cup scallions - chopped
- 1 cup flat-leaf parsley - chopped
- 1/2 cup fresh mint leaves - chopped
- 1 cup cucumber - seeded, diced very small
- 3/4 cup tomatoes - diced, such as plum or Roma
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- Start cooking the red wheat berries first because they take the longest. Follow the package directions.
- While the red wheat berries cook the couscous and quinoa according to their package directions. You can substitute vegetable broth for water when cooking but it's not necessary.
- Drain and add all of the cooked grains to a bowl.
- Add the oil, scallions, parsley, mint, cucumber, tomatoes, sea salt and pepper.
- Mix well.
- Season to taste and serve or cover and refrigerate.
- You can not freeze this salad. It is best fresh and actually improves after being kept in the refrigerator a day or two.