North African Cracked Wheat Salad

North African Cracked Wheat Salad
North African Cracked Wheat Salad
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Yield: 4 servings
Salad Pepper Vegetable Side No-Cook Low Fat Vegetarian Lunch Lemon Mint Fall Summer Healthy Vegan Parsley Bulgur
  • salt and freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • juice of 4 lemons
  • 1 bunch fresh flat-leaf parsley, chopped

Preparation 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. Per serving: 129 calories, 6 g. total fat, 0.8 g saturated fat, 0 mg. cholesterol. Nutritional analysis provided by The French Culinary Institute's Salute to Healthy Cooking The French Culinary Institute's Salute to Healthy Cooking

Preparation 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. Per serving: 129 calories, 6 g. total fat, 0.8 g saturated fat, 0 mg. cholesterol. Nutritional analysis provided by The French Culinary Institute's Salute to Healthy Cooking The French Culinary Institute's Salute to Healthy Cooking

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