Barley Couscous Prawn Tabbouleh Recipes

TABOULEH

Steps:

• Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

COUSCOUS TABBOULEH

Steps:

• Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
• Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
• After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
• Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
• Add the tomatoes, red pepper, scallions and capers. Toss to combine.
• Lightly stir in the parsley, optional mint leaves, and the pistachios.
• Taste and adjust for seasoning.
• Serve cool or at room temperature.

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.