In the Mairlyn-ized version of fatoush, I use cooked wheat berries instead of pita bread, going right to the heart of any bread recipe and using the whole wheat kernels.


Fattoush july 10 marilyn smith




  1. Rinse and cut off the ends of the green beans. Place the beans in a small saucepan, barely cover with water, put on high heat, and bring to a boil. Boil for 1 minute, then immediately transfer the beans to a bowl of cold water to stop the cooking process. Drain the beans again and set aside.
  2. Rinse the parsley and mint well and pat dry. You don’t want the herbs to be wet when they go into the salad.
  3. Make the salad dressing. In a large bowl, whisk together the lemon zest, lemon juice, oil, garlic, pepper, and salt.
  4. Add the white kidney beans, cucumber, red onion, parsley, and mint and mix well.
  5. Cut the green beans into 2-inch pieces and add to the salad.
  6. Add the cooked wheat berries, sprinkle with feta cheese, gently toss, and serve.




PER SERVING: 4.6 g saturated fat, 0 g trans fat,

18 mg cholesterol, 262 mg sodium, 3.3 g sugars

0 g added sugars, 15.9 g protein, 687 mg potassium

Carbohydrate choice = 2 choices