Whole Grain Tabbouleh

6 SERVINGS DAIRY-FREE Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna. In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge. Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER. Recipe from Lorna Sass. Recipe by: Vegetarian Times Magazine, February 1999, page 60