Barley Tabbouleh Recipes

BARLEY TABBOULEH RECIPE

Steps:

• In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water.
• To a salad bowl add the 1.5 cups cooked and cooled barley. Add 2 cups of chopped parsley, 1 large diced tomato, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
• To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of allspice. Close the jar and shake until all the dressing ingredients are well combined.
• Pour the dressing over the barley tabbouleh salad ingredients. Toss everything to combine.
• Enjoy this Barley Tabbouleh as a salad side dish or filling for pitas or wraps.

BARLEY TABBOULEH

Steps:

• Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
• Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.

BARLEY TABBOULEH

Steps:

• Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
• Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
• Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
• Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
• Refrigerate until thoroughly chilled and serve.