Tabbouleh is a versatile Mediterranean dish where lemon, parsley, and mint are the stars. Tabbouleh can also be made with bulgur wheat and veggies that highlight the season’s freshest ingredients—peas and radishes in spring; cucumbers and tomatoes in summer; squash and cabbage in the winter. If possible, soak wheat berries for up to 8 hours to reduce cooking time. Any type of whole grain wheat can be used, including farro and kamut.

Springtime Wheat Berry Tabbouleh

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 20 mins


  • 1 cup wheat berries, presoaked for 8 hours and drained
  • 4 cups water
  • 1 tablespoon plus 1 teaspoon sea salt, divided
  • 3/4 cup English peas or snap peas, shelled
  • 3/4 cup radishes, roughly chopped
  • 1 cup scallions, white and green parts minced
  • 1/2 cup mint leaves, finely chopped*
  • 1 cup curly parsley with stems, finely chopped*
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup olive oil
  • 1 teaspoon black pepper, freshly ground
  • 1 garlic clove, minced


  • In a medium saucepan, add wheat berries, 4 cups of water, and a tablespoon of salt; bring to a boil over high heat. Reduce the heat to a simmer, then cook 50–55 minutes. Drain and set aside to cool.
  • Bring a medium saucepan of water to a boil to blanch the peas. While water comes to a boil, fill a large bowl with cool water and ice. Add peas to the boiling water, and cook until they turn bright green, about 30 seconds. Skim peas out and add them to the ice water for a couple of minutes. Remove and set aside.
  • When wheat berries are room temperature, create the salad, adding wheat berries, peas, radishes, scallions, mint, and parsley to a large bowl; toss.
  • In a small bowl, whisk together lemon juice, olive oil, remaining teaspoon of salt, pepper, and garlic. Pour dressing over salad; stir to combine. Taste and adjust, if necessary. Add additional lemon juice for more zing or salt for more flavor.
  • Chill the tabbouleh or serve at room temperature with mezze favorites like olives, hummus, baba ganoush, tzatziki, and pita bread.
  • *Note: Pulse parsley and mint in a food processor for quicker prep work.

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