North African Cracked Wheat Salad Food

NORTH AFRICAN CRACKED WHEAT SALAD

Steps:

• In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint. Season with the salt and black pepper. Toss well to combine.
• Cover and refrigerate for at least 8 hours, or until the wheat has softened.

CRACKED WHEAT AND MINT SALAD

Steps:

• Combine boiling water and cracked wheat in a bowl; cover with plastic wrap. Let cool slightly, about 15 minutes. Refrigerate until ready to use.
• Stir chickpeas, olive oil, red bell pepper, feta cheese, red wine vinegar, olives, carrot, mint, white vinegar, and garlic into the soaked cracked wheat. Chill completely before serving, about 1 hour.

WHEAT SALAD

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

NORTH AFRICAN BULGAR SALAD

Steps:

• Place the bulgar wheat in a large bowl.
• Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
• Stir occasionally with a fork to break up any clumps.
• While soaking the wheat, broil the red pepper in the oven until softened.
• Let cool, then peel & remove the seeds.
• Slice into thin strips to be used later.
• In a mixing bowl, whisk together the oil, lemon juice, & spices.
• Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
• Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
• Garnish with lime wedges.