BARLEY TABBOULEH
Make and share this Barley Tabbouleh recipe from Food.com.
Provided by Ck2plz
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
ISRAELI COUSCOUS TABOULI
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
- In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
BARLEY TABBOULEH RECIPE
This barley tabbouleh is a unique take on the classic vegetarian salad including bulgur wheat. Despite the difference in grains, it still has an abundance of fresh herbs, tomato, and cucumber. The lemony dressing soaks into the grains making this healthy salad irresistible as side dish or in pitas.
Provided by Regina | Leelalicious
Number Of Ingredients 12
Steps:
- In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water.
- To a salad bowl add the 1.5 cups cooked and cooled barley. Add 2 cups of chopped parsley, 1 large diced tomato, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
- To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of allspice. Close the jar and shake until all the dressing ingredients are well combined.
- Pour the dressing over the barley tabbouleh salad ingredients. Toss everything to combine.
- Enjoy this Barley Tabbouleh as a salad side dish or filling for pitas or wraps.
BARLEY TABBOULEH
Classically refreshing with a barley twist for RSC 10. This recipe passed the very high nutrition & taste standards of my taste testers. Cook time doesn't include chilling time.
Provided by Elmotoo
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
- Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
- Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
- Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
- Refrigerate until thoroughly chilled and serve.
Nutrition Facts : Calories 185, Fat 9.6, SaturatedFat 1.4, Sodium 24.9, Carbohydrate 23.5, Fiber 5.2, Sugar 3.6, Protein 3.7
COUSCOUS TABBOULEH
Steps:
- In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.
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