Salads
Fresh Produce with Crushed Wheat
Tabbouleh
تبولة
Serve cold or at room temperature with romaine lettuce, white cabbage leaves, fresh tender grape leaves, or pita bread — whatever you choose becomes your utensil for scooping up the tabbouleh.
Procedure
- Rinse the cracked wheat twice in cold water, drain in a fine sifter, and put it in a medium bowl.
- Wash and drain the parsley and mint, pat dry with a paper towel, then chop and add to the cracked wheat.
- Combine with the chopped onion, diced tomato, salt, and pepper.
- Pour in the lemon juice and mix; add the olive oil and mix again. Transfer to a platter and serve.
Serve cold or at room temperature with romaine lettuce, white cabbage leaves, fresh tender grape leaves, or pita bread — whatever you choose becomes your utensil for scooping up the tabbouleh.
Tip — Tabbouleh tastes best when freshly combined, but the vegetables can be prepared a day in advance if kept refrigerated separately in covered containers. Ingredients should be chopped only by hand. Provides 36% of the daily Vitamin A and 100% of the daily Vitamin C requirement.
Nutrition per serving · Calories 188 · Fat 14 g · Saturated fat 2 g · Cholesterol 0 mg · Carbohydrate 15 g · Fiber 4.5 g · Protein 3 g