North African Cracked Wheat Salad

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North African Cracked Wheat Salad

4 ounces cracked wheat

Juice of 4 lemons

1 1/2 tablespoons olive oil

2 tomatoes, peeled cored, seeded, and diced

1 red bell pepper, roasted, peeled, seeded, and diced

1 green bell pepper, roasted, peeled, seeded, and

diced

1 small cucumber, peeled, seeded, and diced

1 rib celery, diced

1 bunch fresh flat-leaf parsley, chopped

1 bunch fresh mint, chopped

Salt and freshly ground black pepper

 

 

In a large bowl, combine the cracked wheat, lemon

juice, and oil. Mix well. Add the tomatoes, red

peppers, green peppers, cucumbers, celery, scallions,

parsley, and mint. Season with the salt and black

pepper. Toss well to combine.

Cover and refrigerate for at least 8 hours, or until

the wheat has softened.

 

Yield: 4 servings.

 

Per serving: 129 calories, 6 g. total fat, 0.8 g

saturated fat, 0 mg. cholesterol.

 

Author: Rodale Press

Source: Epicurious

Formatted by Chupa Babi: 11.24.01

 

AuthorNote: This salad is a cook's dream because it

must be made the day before serving. If you would

rather eat it on the same day it is made, cook the

cracked wheat in boiling salted water for 2 minutes,

then drain through a fine sieve. Proceed with the

recipe, but serve immediately without refrigerating.

 

ChupaNote: used Roma tomatoes, so used about 4-5

large.

Used the Persian cucumbers from yard, about 4 " long

and 3/4 " wide, maybe 3. Used the celery leaves, as

well as the rib. Used white pepper.

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