Time: 40 min.
Complexity: easily
Servings: 10

Ina Garten makes her tabbouleh salad with spelt instead of couscous or bulgur and adds pieces of feta, which pairs beautifully with the vegetables and fresh herbs. The salad is filling, juicy, and delicious. Serve it as an appetizer or as a side dish with meat.

Ingredients:

• 2.5 cups polished spelt (450 g)
• 2 greenhouse cucumbers, unpeeled, halved and cut into 1cm cubes (remove seeds)
• 1 can (425 g) canned chickpeas, rinsed
• 8 green onions, thinly sliced ​​diagonally
• 1.5 cups chopped fresh parsley (2 bunches)
• 1 cup finely chopped fresh mint leaves (2 bunches)
• 1 cup of quality olive oil
• 0.5 cup freshly squeezed lemon juice (2–3 lemons)
• 340 g feta, cut into 1 cm cubes.
• 3/4 cup pitted Kalamata olives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spelt groats, feta cheese, chickpeas, cucumbers, Kalamata olives, mint

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Preparation:

Step 1
• Rinse and dry the spelt and place it in a large saucepan. Cover with 4 cups of water and add 2 teaspoons of salt. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes, until tender. Drain.
Step 2
• Meanwhile, in a very large bowl, combine cucumbers, chickpeas, green onions, parsley and mint.
Step 3
• In a glass bowl, combine olive oil, lemon juice, 2 teaspoons salt and 1 teaspoon black pepper.
Step 4
• Add the hot spelt to the vegetables and herbs, drizzle with the dressing, and toss. Add the feta, olives, 2 teaspoons of salt, and 1 teaspoon of black pepper. Let the salad cool to room temperature and serve.

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