Barley Tabbouleh Recipes
BARLEY TABBOULEH RECIPE
This barley tabbouleh is a unique take on the classic vegetarian salad including bulgur wheat. Despite the difference in grains, it still has an abundance of fresh herbs, tomato, and cucumber. The lemony dressing soaks into the grains making this healthy salad irresistible as side dish or in pitas.
Provided by Regina | Leelalicious
Number Of Ingredients 12
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.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
BARLEY COUSCOUS & PRAWN TABBOULEH
Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch - for a veggie version, swap the prawns for cashews or pecans.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
BARLEY TABBOULEH
Classically refreshing with a barley twist for RSC 10. This recipe passed the very high nutrition & taste standards of my taste testers. Cook time doesn't include chilling time.
Provided by Elmotoo
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185, Fat 9.6, SaturatedFat 1.4, Sodium 24.9, Carbohydrate 23.5, Fiber 5.2, Sugar 3.6, Protein 3.7
BARLEY TABBOULEH
Make and share this Barley Tabbouleh recipe from Food.com.
Provided by Ck2plz
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
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