Barley Tabbouleh with Fresh Vegetables
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Nutrition Score per serving:
(1.5 cup) 248 calories, 46.5 g carbs (75%), 3 g fat (11%), 10 g fiber, 8.6 g protein (14%), <1 g saturated fat
Prep Time: 10 minutes
Cook Time: 45 minutes
Nutrition Score per serving:
(1.5 cup) 248 calories, 46.5 g carbs (75%), 3 g fat (11%), 10 g fiber, 8.6 g protein (14%), <1 g saturated fat
Seasonal vegetables add color and flavor to the bulghur wheat in this Middle Eastern dish.
Ingredients
| 1 | cup pearl barley |
| 5 | cups fat-free vegetable or chicken broth, or water |
| 2 | tbsp fresh lemon juice, or more to taste |
| 2 | tspn olive oil |
| 2 | tspn 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 parsely leaves, chopped |
| Salt and ground black pepper to taste |
Directions
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.
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.
