← Back to Search Results
pearl-barley-tabbouleh

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tabbouleh is traditionally prepared with bulghur wheat and eaten as part of a mezze (a selection of Middle Eastern appetizers). I thought it would be fun to switch the bulghur to pearl barley, which makes this a heartier side dish. It’s perfect for a summer meal. The importance of using the freshest ingredients in this dish can’t be stressed enough.

Yield : 8 servings
Prep Time : 15 minutes
Cooking Time : 40 minutes

Ingredients

  • 3 teaspoons kosher salt
  • ¾ cup pearl barley
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cups plum tomatoes, diced (10-12 tomatoes)
  • 1 cup chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh rosemary

Directions

Bring 4 cups water to a boil in a large saucepan over high heat. Add 2 teaspoons of the salt and the barley. Stir, reduce the heat to medium, and cook until the barley is tender, about 40 minutes.

Drain the barley, rinse it under cold water, drain again, and place it in a large mixing bowl. Add the remaining salt, the olive oil, lemon juice, tomatoes, and herbs and toss. Refrigerate for at least 2 hours.

Notes

MAKE AHEAD:

Tabbouleh can be made the day before.


© 2007 Dan Smith and Steve McDonagh
 

Nutritional Information

Nutrients per serving (% daily value)

146kcal (7%)
28mg (3%)
24mg (40%)
71mcg RAE (2%)
309mg
29mg
3g
3g
4g
19g
0mg (0%)
883mg (37%)
1g (5%)
7g (11%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
good-to-the-grain Good to the Grain
by Kim Boyce
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?