Tabbouleh: Sicilian Style

There is a fair bit of Middle Eastern influence in Sicilian cuisine. It's most obvious in classics such as cassata, the use of couscous, and a fondness for apricots. This dish, which started as a way to use up an absurd amount of parsley from our garden, plays off those influences.

Sicilian Tabbouleh

inspired by Ina Garten with a lot of random additions by yours truly

[What You Need]

1 cup toasted wheat berries

3 cups water

2 tomatoes

1 cup roughly chopped parsley

1/2 cup roughly chopped mint

1/2 red onion, chopped

1/4 cup crushed pistachio

3 T. olive oil

3 T lemon juice

[What To Do]

1. Boil wheat berries in 3 cups boiling water for ~1 hour. They should soak up all the water much like rice.
2. Throw the pistachios in the blender if they're not yet crushed.
3. Toss all ingredients together in a large bowl.

It's that simple and it's a great dish for summer potlucks!