Sausage and wheat berry tabbouleh on D is for Dinner
El Meson served Spanish and Portugese fare in New Edinburgh for three decades, but owner Andre Cloutier has now transformed the restaurant into Clarkstown Kitchen and Bar.
El Meson owner takes New Edinburgh restaurant in new direction
For nearly three decades, El Meson served up Spanish and Portuguese fare in the heart of Ottawa's New Edinburgh neighbourhood.
Earlier this summer, however, owner Andre Cloutier decided it was time to shake things up. He shuttered the fine dining establishment and, after a few weeks of renovations, launched Clarkstown Kitchen and Bar last month.
This week on CBC Radio's All in a Day, Cloutier shares his recipe for one of his new restaurant's signature dishes: lamb sausage and wheat berry tabbouleh.
Ingredients (tabbouleh)
- ½ cup wheat berry (or another grain like quinoa).
- 1 shallot, minced.
- 2 garlic cloves, minced.
- ¼ cucumber.
- 1 bunch parsley, chopped.
- 1 sprig mint, chopped.
- ¼ cup sultana raisins.
- ¼ cup olive oil.
- 1 tbsp. lemon zest.
- 3 tbsp. balsamic vinegar.
- Salt and pepper to taste.
Instructions
- Simmer the wheat berry with equal parts water on the stove on gentle heat for 30 minutes to one hour, until it reaches your desired texture.
- Strain and set aside.
- In a large bowl, combine all the other ingredients.
- Once it's cooled, add the cooked wheat berry.
- Serve with any side sausage; lamb works particularly well.