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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%)
 

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