Barley Tabbouleh uses a healthy, inexpensive grain as its base and gets its color from seasonal veggies.
|
| Ingredients |
 |
| 1 | cup pearl barley | | 5 | cups fat-free vegetable or chicken broth, or water | | 2 | tablespoons fresh lemon juice or more to taste | | 2 | teaspoons olive oil | | 2 | teaspoons dried oregano | | 1 | cup diced vine-ripened tomatoes | | 1 | cup diced cucumber, skin on | | 1 | medium carrot, diced | | 1 | medium onion, minced | | 1/2 | cup fresh parsely leaves, chopped | | salt and ground black pepper |
|
|
| Directions |
|
Combine barley and broth in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 45 minutes, until barley is tender. Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil and oregano and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled. |
