Wednesday, August 25, 2010
monday - chicken with curried yogurt sauce, barley & wheat berry tabbouleh
Barley & Wheat Berry Tabbouleh
1 1/2 cups cooked pearl barley
1/2 cup cooked wheat berries
1 pint of canned tomatoes (or 1 15-ounce can), drained and chopped, or 2 medium tomatoes, chopped
1 medium sweet onion, finely chopped
1 cup chopped parsley
1/4 cup chopped mint
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper, to taste
Combine all ingredients in a large bowl. Season to taste with salt and pepper. Serve at room temperature.
Makes 2 to 3 servings.