Tabbouleh (Tabouli Salad) is where it’s at and we are sharing one of our favorite tabbouleh recipes made with our hard red winter wheat which we have easily made into bulgur. Oh, don’t worry, we will share how to make wheat berries into bulgur below! Our extremely delicious tabbouleh recipe brings bulgur wheat into the equation for a full flavored, and extremely tasty dish. This Middle Eastern salad is a delicious side dish and can be served many ways, including stuffing this extra tasty side dish into a pita pocket! What a terrific lunch idea! Or, if you want to enhance and stretch this tabbouleh recipe a bit, serve this salad over gem lettuce.
Our favorite version of tabbouleh straddles tradition and innovation: it's heavy on the traditional herbs but brings the bulgur more forward. Traditional tabbouleh salad is really a parsley salad with some bulgur wheat scattered in. Mint and lemon also play an important role, but here in the west, we tend to add cucumber to our tabbouleh salad as well. Give it a try – we know you will be very pleased with the texture and flavor blend of our bulgur wheat tabbouleh salad.
Wheat Berry Tabbouleh Salad
½ cup Palouse Brand Red Winter Wheat Berries
1 cup water
Juice of 1 fresh lemon
2 bunches of fresh flat leaf parsley, chopped
1 large bunch of mint, diced
2 scallions, sliced
3 medium tomatoes, diced
1 small cucumber, diced
4 tbsp. extra-virgin olive oil, divided
½ tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. cinnamon
¼ tsp. ground black pepper
Place water in a large bowl. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, about 1 hour.
Thoroughly drain and pat dry.
Spread drained wheat berries thinly on a baking sheet and place in the oven at 200 degrees until very dry. about 1 hour.
Crack in a Roller Flaker Mill until the consistency of cracked wheat.
Sift out the smallest flour-like bits.
Bring 1 cup water to a boil, add ½ 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 tbsp. of olive oil, 1 tbsp. lemon juice, and salt. Toss to coat the grain.
Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
Add 2 more tbsp. olive oil, 1 tbsp. lemon juice, allspice, cinnamon, and pepper. Toss again, taste and adjust seasonings to taste.
Garnish with remaining diced tomatoes and 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.