This barley tabbouleh is a unique take on the classic vegetarian salad including bulgur wheat. Despite the difference in grains, it still has an abundance of fresh herbs, tomato, and cucumber. The lemony dressing soaks into the grains making this healthy salad irresistible as side dish or in pitas.
½cuppearl barleycook in 1.5 cups water for 1.5 cups cooked barley
2cupschopped parsley leaves
1largetomatoseeds removed and diced
½long English cucumberremove soft seed center, cut into small dice
⅛-1/4cupmint leaveschopped
2green onionssliced
Dressing
¼cupolive oil
1garlic clovegrated or pressed
1-2tablespoonslemon/lime juice
½teaspoonsalt
⅛teaspoonblack pepper
1pinchallspice
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Instructions
In a saucepan stir together ½ 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, ½ small diced cucumber, ⅛-1/4 cup mint leaves, chopped, and 2 sliced green onions.
To a small jar add ¼ cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, ½ teaspoon salt, ⅛ 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.