Barley Tabbouleh

Name: Barley Tabbouleh
Ingredients: 1 cup pearl barley; 5 5 cups chicken broth or 5 cups water; 2 tablespoons fresh lemon juice (to taste); 2 teaspoons olive oil; 2 teaspoons dried oregano; 1 cup vine-ripened tomatoes, diced; 1 cup cucumber, skin on, diced; 1 medium carrot, diced; 1 medium onion, minced; 1/2 cup fresh parsley leaves, chopped; salt and pepper

11 ingredients

2 steps

Ingredients

1 cup pearl barley
5 5 cups chicken broth or 5 cups water
2 tablespoons fresh lemon juice (to taste)
2 teaspoons olive oil
2 teaspoons dried oregano
1 cup vine-ripened tomatoes, diced
1 cup cucumber, skin on, diced
1 medium carrot, diced
1 medium onion, minced
1/2 cup fresh parsley leaves, chopped
salt and pepper

Directions

1

Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
2

Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.