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  • sherwood10


Updated: Nov 18, 2022

This savory and satisfying side dish showcases heritage wheat berries. A few, high-quality ingredients allow this simple but tasty version of tabbouleh to shine.

Makes: 4 servings


¾ cup uncooked wheat berries

1 ½ cups water

1 to 2 bunches parsley, finely chopped

4 ribs celery, diced (can substitute diced cucumber)

1 chopped tomato (optional)

2 tablespoons chopped fresh mint (optional)

2 tablespoons olive oil

Juice of 1 lemon

Salt and pepper to taste

Ground cumin to taste (optional)

Combine uncooked wheat berries with water and a pinch of salt in a medium saucepan. Cover, bring to a boil and let simmer about 1 hour or until wheat berries are tender but slightly chewy. Wheat berries will yield about 1 ½ cups once cooked. Drain off any excess water. Cool to room temperature. Toss cooled wheat berries with remaining ingredients in a large bowl. If time allows, let tabbouleh sit in the refrigerator to slightly chill and absorb the flavors.

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