Ingredients for Barley Tabbouleh
- 1 cup pearl barley
- 2 cups vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 2 medium tomatoes, chopped
- 1 medium cucumber, chopped
- Carrot (not specified in recipe)
- 1/2 medium red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
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How to Make Barley Tabbouleh
- Rinse the pearl barley under cold water.
- In a large saucepan, combine the barley and vegetable broth. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and most of the liquid is absorbed.
- Remove from heat and let the barley stand, covered, for 5-10 minutes to finish absorbing any remaining liquid.
- Drain off any excess water and transfer the cooked barley to a large bowl.
- Add the lemon juice, olive oil, and oregano to the barley. Gently toss to combine.
- Stir in the chopped cucumber, tomato, red onion, and parsley.
- Toss gently to distribute the ingredients evenly.
- Season generously with salt and pepper to taste.
- Serve warm or chilled. Garnish with extra parsley or a lemon wedge if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
2g
Carbs
15g
