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Hearty Barley Tabbouleh


    Hearty Barley Tabbouleh

    This is one of my favourite summertime recipes, filling and well balanced with veggies, protein, and good fats. Use lots of fresh lemon juice for a refreshing zip.


    3 to 4 cups (750 mL to 1 L) cooked pearl or pot barley
    1/4 cup (60 mL) extra-virgin olive oil
    1/4 cup (60 mL) lemon juice
    3 cups (750 mL) fresh tomatoes, roughly chopped
    2 cups (500 mL) fresh parsley, finely chopped
    1/2 cup (125 mL) red onion, finely diced
    1 14-oz (398-mL) can chick peas, drained
    1 tsp (5 mL) sea salt

    Rinse the cooked barley with cold water to cool. Drain well. In a small jar, mix together the olive oil and lemon juice. Shake well. In a large bowl, gently fold all the ingredients together, starting with the fresh tomatoes, parsley, and herbs, and finishing with the dressing. The salad should have a lovely shine. Drizzle with extra olive oil if required.

    Serves 6.

    Nutrition Information:
    Per serving: 109.6 calories; 3.0 g protein; 2.0 g total fat (1.7 g saturated); 20.9 g carbohydrates; 2.5 g fibre; 103.0 mg sodium

    source: "Fire Up Your Summer Menu", alive #298, August 2007


    Hearty Barley Tabbouleh




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