Barley Tabbouleh (Tabouli) Salad
Tabbouleh is a bulgur salad that originated in the Middle East and has gained world popularity due to its fresh flavours.Today, tabbouleh salad is widely popular in the Western world and enjoyed as a side salad alongside items like grilled meat, seafood, and other salads. Unlike bulgur (the more traditional grain in a Tabouli Salad), quick cooking barley requires cooking. The process is as easy as making something like quinoa. Simply combine the barley and broth in a pot, bring to a boil, and simmer until it is tender, for about 10-12 minutes. Remove from heat, cool and chill in a refrigerator. Mix together all the other ingredients until well incorporated. Once the barley is chilled, add barley to mixture and mix well. Refrigerate at least one hour prior to serving. A longer time period will infuse more flavours into the barley.
Ingredients
Salad
- 1¼ cup vegetable stock
- 1 cup quick cooking barley
- ¼ cup green onions sliced
- ¾ cup fresh parsley chopped
- ¾ cup fresh mint chopped (this one I do not always add)
- 1 cup tomatoes diced
- ½ cup cucumbers cubed
Dressing
- ⅓ cup canola
- 2 tbsp lemon juice
- 1½ tsp oregano leaves
- salt and pepper to taste
Notes
Another family favourite is to make Tabouleh wrap. You just put some of the salad into your favourite wrap – wrap it tight (which is a trick I have not mastered) and enjoy the salad as finger food.