Wheat Berry Tabouleh

Name: Wheat Berry Tabouleh
Ingredients: 1 cup wheat berries, presoaked for eight hours (if possible) and drained; 1 small cucumber, peeled and cored to remove seeds, then diced; 1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise; 4 scallions, thinly sliced; 1 cup tightly packed flat-leaf parsley leaves; 1/2 cup tightly packed mint leaves; 3 tablespoons extra virgin olive oil; 3 tablespoons lemon juice; 2 tablespoons salt, divided; Black pepper

10 ingredients

6 steps

Ingredients

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
1/2 cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

Directions

1

1. Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
2

2. Place the cucumber, tomatoes and scallions in a large bowl.
3

3. Finely chop the parsley and mint together, and add them to the large bowl.
4

4. Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
5

5. Add remaining salt and pepper to taste.
6

6. Serve at room temperature.