Barley Tabbouleh with Fresh Vegetables
Barley Tabbouleh with Fresh Vegetables

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 1 hour
  • Prep: 10 minutes
  • Cook: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 339
  • 743mg Sodium
  • 58g Carbs
  • 10g Fiber
  • 7g Fat
  • 1g Saturated Fat
  • 9g Sugars
  • 14g Protein
  • 63mg Calcium
  • 3mg Iron


  • 1 cup pearl barley
  • 5 cups fat-free vegetable or chicken broth, or water
  • 2 tablespoons fresh lemon juice, or more to taste
  • 2 tsp olive oil
  • 2 tsp 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
  • Black pepper, ground



1. Combine barley and broth in a large saucepan. Set pan 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.

*Nutritional information includes 1/8 teaspoon of added salt per serving.

comments powered by Disqus