Wheat Berry Salad
Number of servings: 8
Wheat berries - 1 cup cooked
Couscous - 1 cup cooked
Garbanzo beans, canned - 1 cup drained, rinsed
Green onions - 1 cup sliced
Zucchini - 1 small dice
Cucumber - 1 peeled, seed, small dice
Red bell pepper - 1 seeded, julienne
Green apple - 1 peeled, seed, small dice
Flat leaf parsley - 0.25 cup chopped
Low fat yogurt - 1 cup
Tarragon vinegar - 1/3 cup
Garlic - 2 cloves minced
Olive oil - 3 Tbsp
Dijon mustard - 1 Tbsp
Curry powder - 1 Tbsp
Cumin, ground - 1 tsp
Cayenne pepper 0.25 tsp
Salt and pepper
Coriander, ground - 1 tsp
- In a bowl, whisk together the dressing ingredients and set aside.
- In a separate bowl combine the cooked wheat berries, couscous, garbanzo beans, vegetables, and apples.
- Pour the dressing over the mixed vegetables and grains and toss well to combine, cover and refrigerate to marinate for 2-3 hours or overnight if possible.
- Plate and garnish with chopped parsley.