Pearl Barley Tabbouleh
Published by Stewart, Tabori & Chang
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.
Tabbouleh can be made the day before.
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Recipe Courseantipasto/mezze, side dish
Dietary Considerationdiabetic, egg-free, healthy, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturechewy, herby, juicy
- 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
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.
2007 Dan Smith and Steve McDonagh