Zutaten für Almond Tabbouli Salad
- 1 cup cracked wheat
- 2 cups boiling water
- 1/2 cup chopped tomatoes
- 1 cup fresh parsley
- 1/4 cup thinly sliced green onions
- 1/2 cup slivered almonds
- 1/4 cup almond oil (or extra virgin olive oil)
- juice of 1 large lemon
- 1/4 cup chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Almond Tabbouli Salad
- Soak 1 cup of cracked wheat in 2 cups of boiling water for at least 1 hour (or up to 3 hours for extra softness).
- Drain the soaked cracked wheat thoroughly in a fine-mesh sieve.
- Finely chop 1 cup of fresh parsley, 1/2 cup of chopped tomatoes, and 1/4 cup of thinly sliced green onions. Add 1/2 cup of slivered almonds to a large bowl with the chopped vegetables.
- In a small bowl, whisk together 1/4 cup of extra virgin olive oil (or almond oil), the juice of 1 large lemon, 1/4 cup of chopped fresh mint, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gently toss the drained cracked wheat with the vegetable and almond mixture.
- Pour the dressing over the salad and toss to combine thoroughly.
- Cover and refrigerate for at least 2 hours (or preferably longer) to allow the flavors to meld and the salad to chill.
- Serve chilled and enjoy! Makes approximately 2 quarts.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
39g
Fat
37g
Carbs
17g
