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Barley tabbouleh


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  • 1 c pearl barley
  • salt and pepper
  • 1 1/2 c fresh spearmint
  • 1/3 c evoo
  • 1 garlic clove
  • 1 t lemon juice
  • 2 c parsley
  • 1 bunch scallion
  • 3/4 toasted pistachios



Step 1

in medium saucepan bring 2c water, barley and 1/2 tsp salt o a boil. cover, cook low til water absorbed, about 30 minutes. fluff with fork and spread out to cool on baking sheet. while barley cooks, puree 1/2 c mint, evoo, garlic and lemon juice. finely chop remaining mint, toss in large bowl with cooled barley, parsley and thinly sliced scallions. add chopped pistachios and mint dressing. season with salt and pepper


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