Ingredients
The following ingredients have 6 Servings
- 1/2 cup wheat berries (- red, cooked (bulgur))
- 1/2 cup couscous (- cooked)
- 1/2 cup quinoa (- cooked)
- 1/4 cup lemon juice (- freshly squeezed, about 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 cup scallions (- chopped)
- 1 cup flat-leaf parsley (- chopped)
- 1/2 cup fresh mint leaves (- chopped)
- 1 cup cucumber (- seeded, diced very small)
- 3/4 cup tomatoes (- diced, such as plum or Roma)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
Instruction
- Start cooking the red wheat berries first because they take the longest. Follow the package directions.
- While the red wheat berries cook the couscous and quinoa according to their package directions. You can substitute vegetable broth for water when cooking but it's not necessary.
- Drain and add all of the cooked grains to a bowl.
- Add the oil, scallions, parsley, mint, cucumber, tomatoes, sea salt and pepper.
- Mix well.
- Season to taste and serve or cover and refrigerate.
- You can not freeze this salad. It is great fresh and actually improves after being kept in the refrigerator a day or two.
