Mediterranean Tabbouleh is fresh and filling and a very easy recipe.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
- 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.
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.
I recommend pre-cooking more of all three grains than what is needed for this recipe. Then you'll have extra throughout the week to toss into other dishes.
Serving: 1Serving | Calories: 259kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 288mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 23.3mg | Calcium: 51mg | Iron: 2.4mg