Best 6 Barley Tabbouleh Recipes

BARLEY TABBOULEH RECIPE

Steps:

• In a saucepan stir together 1/2 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, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
• To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 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.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

BARLEY COUSCOUS & PRAWN TABBOULEH

Steps:

• Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
• Toss through the prawns or nuts and serve on plates or pack into lunch containers.

BARLEY TABBOULEH

Steps:

• Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
• Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
• Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
• Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
• Refrigerate until thoroughly chilled and serve.

BARLEY TABBOULEH

Steps:

• Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
• Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.