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. You’ll need: 1 1/2 […]