Recipe for Whole Grain Tabbouleh 
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Yield:
1
Ingredients:
Amount Ingredient
3 cup cooked whole grains, such as
kamut, wheat berries or brown rice
2 cup seeded and diced plum tomatoes
2 cup peeled cucumber, seeded and diced
1 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
1/3 cup finely chopped fresh mint
OR 1 to 2 tsp. dried
3 tbl roasted garlic oil
OR 3 Tbs. plain olive oil
plus 2 to 3 small cloves garlic, minced
3 tbl fresh lemon juice, up to 5
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna.

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.

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