Wheat Berry Tabbouleh Recipe

Ingredients

• 2 cups wheat berries
• 4 cups unsalted chicken stock
• 2 cups water
• 0.37 tsp salt
• 1 cup chopped cucumber
• 1 cup chopped fresh tomatoes
• 1 cup coarsely chopped fresh Italian (flat-leaf) parsley
• ¼ cup sliced green onions (2)
• ¼ cup lemon juice
• 3 Tbsp olive oil
• 1 Tbsp snipped fresh mint
• ¼ tsp salt

1. In a 3-½- or 4-quart slow cooker combine wheat berries, stock, the water, and the 1⁄8 tsp. salt. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-½ to 4-½ hours. Drain wheat berries and cool completely.
2. Measure 2-½ cups of the wheat berries; save remaining wheat berries for another use. In a large bowl combine the cooled 2-½ cups of the wheat berries, the cucumber, tomatoes, parsley, green onions, lemon juice, olive oil, mint, and the ¼ tsp. salt. Chill for at least 1 hour before serving.