Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 7

Taking a cue from traditional tabbouleh, this dish uses lots of peak-season vegetables, tart lemon juice, and pungent fresh herbs. Serve with toasted pita wedges.

Diane Morgan
Recipe by Cooking Light July 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

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  • Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).

  • Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Nutrition Facts

253 calories; fat 9.7g; saturated fat 3.7g; mono fat 4.4g; poly fat 0.9g; protein 9.2g; carbohydrates 35.7g; fiber 6.8g; cholesterol 11mg; iron 1.2mg; sodium 401mg; calcium 79mg.
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