North African Cracked Wheat Salad Recipes
NORTH AFRICAN CRACKED WHEAT SALAD
Steps:
- 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.
MEDITERRANEAN CRACKED WHEAT SALAD
This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe calls for water but I prefer vegetable or chicken stock. (Cooking time includes time to heat broth and roast pepper).
Provided by mmjj_d
Categories Grains
Time 1h
Yield 6-10 1/2 cup, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
- Let cool and fluff with fork occasionally.
- Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
- Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
- Stir in feta cheese, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 285.8, Fat 18.6, SaturatedFat 5.7, Cholesterol 24.1, Sodium 621.5, Carbohydrate 23.9, Fiber 2.5, Sugar 4, Protein 8.7
PARSLEY-AND-CRACKED-WHEAT SALAD
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, salads and dressings, side dish
Time 15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Combine the cracked wheat and the water in a large pot over medium heat and bring to a boil. Reduce heat and cook at a bare simmer for 10 minutes. Drain well, place in a medium bowl and let cool. Toss in remaining ingredients. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 603 milligrams, Sugar 1 gram
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- In a medium saucepan (I use a 3 1/2 quart) whisk together two tablespoons of the red pepper paste and 1 1/2 tablespoons tomato paste with 1 cup of the boiling water until the mixture is smooth. Put the pan on the stove and add the rinsed cracked wheat, 3/4 teaspoon salt and the remaining two cups of boiling water to the paste/water mixture. Stir the mixture together, turn the heat on the stove, high enough to bring the water in the mixture back to a boil then turn off the heat and cover the saucepan with a lid. Let this sit for 12-15 minutes until the liquid has been completely absorbed.
- While waiting for the cracked wheat to soften, heat about two tablespoons olive oil in a small saucepan. Add the diced onions and red bell pepper and cook for one minute. Season with a pinch of salt then add the ground cumin, paprika and the remaining 1 tablespoon red pepper paste and 1/2 tablespoon tomato paste. Add another tablespoon of olive oil if you like. Stir the spices and pastes into the vegetables and cook for just another minute or two, until the pastes and spices have heated up. Take this mixture off the heat.
- Once the cracked wheat has softened (all the liquid should have been absorbed), fluff it with a fork and transfer to a large bowl. Add the cooked onion and red pepper mixture and stir together.
- Add the chopped parsley, mint, scallions, lemon juice, four tablespoons olive oil and 1 tablespoon of pomegranate molasses, if using. Feel free to to add more salt, pepper, cumin, paprika, pomegranate molasses and lemon juice to suit your taste. Toss and serve. This is great at chilled or at room temperature. It keeps for several days and tastes better as it sits.
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