Whole Wheat Berry Tabbouleh

Classic Middle-Eastern Tabbouleh Salad is usually made with par-cooked cracked wheat, but this recipe uses whole wheat berries to make the heartiest, most wholesome tabbouleh you've ever had. 

We recommend using our Soft Red Winter Wheat Berries because they cook up faster than most other varieties, but you may use whatever you have on hand. And this recipe can be adapted to use whatever herbs and vegetables are in your refrigerator!

Yield: 6 servings

Total Time: 30 minutes, plus up to two hours for boiling the wheat berries

Ingredients

• 1 cup Janie's Mill Soft Red Winter Wheat Berries
  
• 2 bunches curly parsley
• 12 large mint leaves
• 1/2 English cucumber
• 5 scallions
• 3 medium tomatoes
• 2 lemons, juiced
• 1/2 cup olive oil
• Salt and pepper to taste
  

Instructions

1. The day before you plan to finish and serve the tabbouleh, boil your wheat berries. Combine the wheat berries, 6 cups of water, and a generous pinch of salt in a large pot. Bring to a boil, reduce heat, cover and simmer for at least 90 minutes until the wheat berries are plump and bouncy. Refrigerate the wheat berries overnight with any remaining water to ensure they are fully cooked. Because wheat berries do not have the hull removed and are not par-boiled like bulgur, they will take more patience to cook!

2. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.

3. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.

4. Drain any remaining water out of the wheat berries and add them to the vegetables.

5. Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.