I am a huge fan of tabbouleh. I decided to try this spin on it because I knew that I would like it simply because it's tabbouleh. The mix of parsley, lemon, garlic, cucumbers, EVOO, and tomatoes is refreshing on a warm day. The difference between this recipe and most others is that it uses barley instead of bulgar wheat. Bulgar wheat is usually pretty easy to come by; easier if you've got a Trader Joe's or Whole Foods in your area. If not, barley is a decent substitute.
I got my recipe from a blog called Seasonal Ontario Food. Here is her recipe with my alterations (dish makes about 8 servings, 177cal/serving!):
Salad Ingredients:
1/2 cup raw barley
a pinch of salt
1 cup minced chives
1 clove of garlic, minced
1 cup minced cilantro (couldn't find parsley for some reason)1/2 a cucumber, diced2 tomatoes, diced
Dressing Ingredients:
the juice of 1/2 lemon
1/4 cup olive oil
1/4 teaspoon salt
a pinch of cayenne or other hot ground chile
Recipe:
1. Cook the barley with a pinch of salt in 1 1/2 cups water. As ever, I do this in my rice cooker, and I cook extra to have on hand for other dishes and salads.
2. Wash, drain well, and mince the green onions or chives, the garlic scapes or garlic if available and wanted, the parsley and the mint.
3. Cut the cucumbers into small bite-sized pieces, if you are adding cucumbers.
4. When the barley is cool, break it up with wet hands, and mix it with the herbs and cucumbers. Toss it with the dressing.
5. I have left the tomatoes for last, as the salad can be made ahead and kept in the fridge for up to 24 hours - without the tomatoes. At any rate, I think the salad does well to rest for at least half an hour once the dressing has been added. Rinse the tomatoes and cut them in halves or quarters, and add them to the salad at the last moment.
If you're not convinced that tabbouleh is worth a try, check out this guy, he'll let you know what's up:
In health,
Lauren
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