We are so accustomed to making tabouli with bulgur, but it is equally delicious with other grains. Pearled barley cooks to a moist, mild tenderness, and it is wonderful tossed with parsley and mint.
- 3 cups water
- 1 pinch salt
- 1 cup pearled barley
- 1 clove garlic, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1 large cucumber, peeled, seeded and chopped
- 1 medium orange bell pepper
- 1 large tomato, chopped
- 2 large scallion, chopped
- In a 1-quart pot, bring the water to a boil. Add the salt and barley and return to a boil, then reduce the heat to keep the pot at a vigorous simmer. Cook for 30-40 minutes, testing the grain to see if it is tender. When the grain is cooked, drain in a colander. Let cool.
- In a large bowl, combine the garlic, lemon juice, olive oil and salt, whisk to mix. Mince the parsley and mint together on the cutting board finely. Add the parsley and mint to the bowl and stir, then add the cooled grain and toss to mix thoroughly.
- Add the cucumber, pepper, tomato and scallions and toss to mix. Serve at room temperature or chill, tightly covered, for up to a week.
Pack into a glass jar for a handy lunch salad, tuck into a pita with prepared falafel for a quick sandwich, or serve as a side to salmon fillets, drizzled with tahini and lemon juice.
203 calories, 7 g. fat, 0 mg. cholesterol, 527 mg. sodium, 32 g. carbohydrate, 7 g. fiber, 5 g. protein