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Categories: Rice/grains



Cover cracked wheat with cold water. Let stand 30 minutes; drain. Press out as much water as possible.Place cracked wheat, parsley, tomatoes, onions and mint in glass or plastic bowl. Mix remaining ingredients. Pour over cracked wheat mixture and toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired. 6 SERVINGS (ABOUT 3/4 CUP EACH); 175 CALORIES PER SERVING.This traditional Middle Eastern salad has a slightly chewy texture. If you'd like a softer texture, cover the cracked wheat with boiling water instead of cold water and let stand 1 hour.