Tabbouleh Salad with Pearl Barley
Dressed with fresh lemon juice and olive oil, this tabbouleh salad recipe is inspired by the traditional Middle Eastern dish, but it has pearl barley making it more of a grain salad.
Servings: 4
Ingredients
- 1/2 cup pearl barley
- 1 1/2 cups water
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pint cherry tomatoes or grape tomatoes, halved
- 1 cup diced cucumbers
- 1 cup chopped parsley leaves
- 1/4 cup chopped mint leaves
- 3 scallions, thinly sliced
Instructions
- In a small saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer for 12 minutes until the grains are tender, but still chewy. Let stand for 2-3 minutes and fluff with a fork. Drain the remain water if necessary.
- In a large bowl, whisk the lemon juice, olive oil, garlic, salt and pepper.
- Stir the cooked barley into the lemon juice-oil mixture.
- Add the tomatoes, cucumbers, parsley, mint and scallions. Stir to combine the salad.
Notes
You can store the salad in an airtight container in the refrigerator up to 4 days. Let it sit out at room temperature for 15 minutes before you eat it. Then it won’t be as cold as when you first take it out of the fridge.
Optional Additions
- Crumbled feta cheese
- Chickpeas
- Toasted walnuts or almonds, chopped
- Hard-boiled egg, chopped or sliced
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 322mg | Potassium: 513mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2088IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 3mg