Barley Tabbouleh

Barley is considered to be an excellent diuretic and is loaded with nutrients. Barley Tabbouleh is a healthier twist to the original Tabbouleh salad, which is made with bulgur and a ton of parsley. This variation is an equally refreshing salad as the original. Nutty pearl barley with peppery parsley, crunchy lettuce, refreshing mint, cool cucumber, tangy lemon juice and exotic pomegranate with a hint of sweetness – your mouth is going to burst with flavors. Serve it on its own as a meal or as a side dish along with pita and hummus !!!

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Ingredients

• Tomato 80 gms

• Cucumber 80 gms

• Cooked Pearl Barley 200 gms
  ( It takes around 40 minutes to cook the barley. Once cooked, rinse it in cold water and cool it in the refrigerator. This step can be done ahead of time.)

• Iceberg Lettuce, torn into bite size pieces 80 gms

• Parsley 20 gms

• Pomegranate Seeds 10 gms

• Mint Leaves 20 gms

• Lemon juice 20 ml

• Extra Virgin Olive oil 10 ml

• Salt to taste

• Black Pepper crushed to taste

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Directions

• Chop cucumber, tomato, parsley and mint leaves into small fine dices.
• Combine lettuce, boiled barley, chopped cucumber, chopped tomatoes, parsley and mint in a mixing bowl. Add lemon juice, olive oil and season with salt and black pepper. Toss gently.
• To serve, gently put the salad in the serving bowl and top it with some chopped parsley and pomegranate seeds.

Chef’s Twist :-

I have added lettuce to this recipe for the crunch, you can substitute the lettuce with baby spinach or more parsley. You can add grilled vegetables also cut into small cubes. Marinate the veggies with salt, pepper and lemon juice, grill them and add to the Tabouleh. Vegetables like zucchini, bell peppers, baby corn, carrot and/or French beans can be used.