Mediterranean Tabbouleh Salad - cooking recipe

Ingredients

1 bag Minute(R) Multi-Grain Medley, uncooked
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon shallots, minced
1/4 teaspoon Dijon-style mustard
1/2 cup chopped fresh parsley
1/2 cup cucumber, peeled, seeded, and chopped
1/2 cup cherry tomatoes, halved
2 green onions, sliced
1 tablespoon fresh mint leaves, chopped
Salt and ground black pepper, to taste
1/4 cup crumbled feta cheese (optional)

Preparation

Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.