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Tabbouleh with Wheat Berries and Herbs

Tabbouleh with Wheat Berries and Herbs

Author Craving Something Healthy


  • 2 cups cooked wheat berries from about 3/4 cup uncooked, prepared according to package directions
  • 2 cloves garlic finely minced or mashed into a paste
  • 3 Tbs olive oil
  • 3 Tbs fresh lemon juice
  • Kosher salt and fresh ground pepper
  • 2 cups fresh parsley leaves
  • 1 cup celery leaves
  • 1/2 cup mint leaves
  • 2 scallions green part, chopped
  • 1 jalapeño halved, seeded, and thinly sliced
  • 1 pint grape or cherry tomatoes halved
  • 1/2 of an English seedless cucumber, quartered or chopped into large pieces


  • Place cooked wheat berries in a mixing bowl.
  • Whisk olive oil, lemon juice, garlic together and season with salt and pepper.
  • Pour dressing over wheat berries and toss well.
  • Lightly chop parsley, celery leaves, and mint (large pieces)
  • Add chopped herbs, scallion, jalapeño, cucumber, and tomatoes to wheat berries and toss to combine ingredients and coat with dressing.
  • Adjust seasoning with additional salt and pepper.
  • Refrigerate for 15 minutes or so to let flavors blend.


Recipe adapted from Food&Wine
[nutrition-label id=3437]