Tabbouleh is a delicious way to eat your greens! Traditionally made with bulgar, parsley and mint, it is just as tasty with the addition of whatever happens to be in season.
Start by soaking 1 cup of wheat berries for 6-8 hours.
When you're ready to make the tabbouleh, drain the berries, just cover with fresh water in a saucepan, and bring to the boil.
While the wheat berries simmer, finely chop:
1 small fresh onion
1 persian cucumber
1/2 bunch of hardy green (any kale will work, as will collards)
1/2 container of Little Guys
1 bunch of flat parsley
1/2 bunch of mint
Once the wheatberries are al dente and have absorbed the water (about 10 minutes), take off the heat and set to cool.
Make a simple vinaigrette by shaking together in a jar:
1/2t quince mustard
2 T apple cider vinegar
4T olive oil
Mix the cooled wheat berries, chopped vegetables and herbs together in a bowl and then pour over the dressing. Season with plenty of salt and pepper.
