Serves 4
1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper
1.2 cup crumbled feta
Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over hight heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
Place the cucumber, tomatoes and scallions in a large bowl. Finely chop the parsley and mint together, and add them to the large bowl. Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice. Add remaining salt and pepper to taste and sprinkle feta over the tabbouleh to finish.
Serve at room temperature.
