BARLEY TABBOULEH

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Barley Tabbouleh image

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

1/2 cup pearl barley
1/2 cup Bulgar wheat
1/2 cup shredded carrot
1/4 cup minced red onion
1 medium cucumber, quartered & sliced
1 pint grape tomatoes, halved (or cherry tomatoes, quartered)
2 cups minced parsley
2 lemons, juice and zest of
1/4 cup olive oil
salt and pepper

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

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