Kasha Tabbouli

Makes 4 servings

Tabbouli is best prepared with kasha that has been cooked in vegetable broth. To serve as an appetizer, place tabbouli in center of a plate and surround it with romaine leaves to be used as “scoops”.

1 cup cooked kasha (whole or cracked)
¹/₃ cup chopped green onions
15 fresh mint leaves, chopped
¹/₄ cup chopped fresh parsley
1 large tomato, seeded and chopped
salt, to taste
1 tablespoon lemon juice
3 – 4 tablespoons red wine vinegar and oil salad dressing

Combine all ingredients, using sufficient salad dressing to moisten kasha. Chill for at least 2 hours before serving.

Per serving (1/4 of recipe)