Tuesday, July 29, 2014

Tabbouleh With Barley

This has got to be one of the easiest salads recipes I have done in a long time- Courtesy: Automatic Restaurant, Ghubrah. Originally from the mountainous regions of Syria, today it is ubiquitous around the Levant, the Tabbouleh, is a lovely fresh, hydrating salad that can be a stand alone lunch or a delicious accompaniment to barbecues.

Ingredients (Serves 1):

  • Parsley- 2 cups
  • Fresh Mint- 1/2 cup
  • Vine tomato- 1 medium
  • White Onion- 1 small, chopped fine
  • Garlic- 1 clove; shredded
  • Lemon- 1 large; juiced
  • Barley- 2 tbsp; boiled
  • Olive oil- 1 tbsp; for dressing
  • Salt- To taste

Preparation (10 mins):

Remove the pulp from the tomato and cut into small pieces. Chop parsley, mint, onion, garlic. Combine all ingredients in a salad bowl, drizzle with olive oil and lemon juice. Toss and refrigerate.

Serve chilled.


  • The original recipe called for bulghur wheat. Since I don't use it much, decided to replace with barley. Not a bad substitution.

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