WHEAT BERRY TABBOULEH SALAD

Wheat Berry Tabbouleh Salad image

Provided by palousebrand

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup hard red wheat
1 fresh lemon, juice of
2 bunches of fresh flat leaf parsley, washed and dried and chopped
1 large bunch mint, washed and dried
2 scallions
3 medium tomatoes, diced
1 small cucumber, diced
4 tablespoons of extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper

Steps:

Place water in large bowl.
Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
Thoroughly drain and pat dry.
Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
Garnish with remaining diced tomatoes and a few whole mint leaves.
Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.