Red Wheat Berry Tabouli

I’ve eaten tabouli out of those little tubs you buy at the supermarket, with tiny grains and specs of cucumber and tomato that are overpowered by the way- too-acidic dressing.  This is not that tabouli.  Juicy chucks of tomato and cucumber are complimented by chewy red wheat berries, with just the perfect drizzle of lemon, olive oil, and salt.  Eat with a spoon or wrap up in a big lettuce leaf; this dish is light, refreshing, and perfect for spring!

Note: Red wheat berries are delish in this dish, but require a bit of advanced prep.  This recipe calls for cooked berries, so soak them overnight the night before you want to use them, and then simmer covered for about 50 minutes. Drain in a mesh colander, and you’re ready to go!

Ingredients:

2 and 2/3 cups cooked red wheat berries

1 tomato,

1 medium cucumber, chopped

3 green onions, chopped

½ cup parsley, chopped

1 tbsp fresh mint, chopped

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

¼ tsp salt

Lettuce leaves (I used Boston Bibb, yum!)

In a big bowl, combine red wheat berries, tomato, cucumber, green onion, parsley, and mint.

In a separate bowl,  mix together oil, lemon juice, and salt.  Pour over the wheat berry mixture and toss until evenly coated.  Spoon onto the lettuce leaves and eat with your fingers.  Enjoy!