Here’s a twist on the traditional Middle Eastern tabbouleh that uses whole grains or bulgur. The whole grains make this salad chewier and more filling than a typical tabbouleh. I especially like to prepare this dish with kamut, a large golden grain with lots of character and a buttery taste. You’ll also get good results with wheat berries, brown rice, barley or any combination of your favorite grains.
In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge.