Tabbouleh (Tabouli) with Barley
I’m a big fan of portable food. This twist on the classic Arab tabbouleh uses barley instead of bulgar wheat. Barley makes it extra chewy and satisfying – perfect as a side for an al fresco meal or stuff it in a fresh wrap alongside cucumbers, tomatoes, red peppers and hummus.
1 1/2 cup pearl barley
1/2 cup fresh parsley
1/2 cup fresh mint
1/2 cup fresh or defrosted peas
1/4 cup extra virgin olive oil
2 cloves garlic, smashed
juice of 1 or 2 lemons
salt and pepper to taste
1) In a small bowl, whisk together the olive oil and lemon juice. Add the smashed garlic, stir and set aside.
2) Add salt to a boiling pot of water and add the barley. Reduce to a simmer for 25-30 minutes, stirring occasionally. Barley is ready when it’s soft but slightly chewy.
3) Rinse and drain the barley. Finely mince the mint and parsley. In a large bowl, combine the barley, dressing, and herbs. Add salt and pepper to taste.