Ancient Grain Tabbouleh Salad

This hearty twist on classic tabbouleh uses cooked spelt berries for added protein and a wonderful chewy texture. Packed with fresh herbs, tomatoes, and a bright lemon dressing, it's perfect for meal prep or entertaining.

Ingredients

  • 1 cup Spelt Berries
  • 3 cups water
  • 2 cups fresh parsley, finely chopped
  • 1/4 cup fresh mint, chopped
  • 3 medium tomatoes, diced
  • 3 green onions, sliced thin
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup fresh lemon juice
  • 1 tsp Redmond Real Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Allspice

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Soak spelt berries overnight in water. Drain and rinse.
  2. Bring 3 cups fresh water to boil, add soaked spelt berries, and simmer for 45-60 minutes until tender but still chewy. Drain and cool completely.
  3. In a large bowl, combine cooled spelt berries with parsley, mint, tomatoes, and green onions.
  4. Whisk together olive oil, lemon juice, salt, pepper, and allspice. Pour over salad and toss well.
  5. Let salad rest at room temperature for 30 minutes before serving to allow flavors to meld.

Notes

  • Use Einkorn Berries for a different ancient grain option with slightly faster cooking time.
  • Add crumbled feta cheese if not keeping the salad vegan.
  • Try Parsley Flakes if fresh parsley isn't available, but use about 1/4 the amount.
  • This salad improves with time and keeps well refrigerated for up to 3 days.