banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Hearty Barley Tabbouleh

    Share

    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.

    Advertisement

    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

    Advertisement

    Hearty Barley Tabbouleh

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.