Barley Tabouleh
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 1 Lots of food |
A light and refreshing variation on traditional tabouleh
Ingredients
- 1 cup Pearl Barley
- 1 medium White Onion
- 20 Large Pitted Black Olives
- 1 cup Orange Bell Pepper
- 1/2 Whole Carrots
- 1 piece Chicken Breasts
- 2 1/2 Roma Tomato
- 1 cup Parsley
- 1/4 cup Fresh Mint
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tbsp Pepper*
- 1 tbsp Paprika
- 2 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar With Natural Garlic Flavor
- 1 tsp Sugar
Directions
Cook chicken breast in oven and cut into 1/4" cubes
Boil barley till tender, drain thoroughly.
Fine dice onion, carrot, and tomato, medium dice peppers, olives and cucumber.
Dice mint and parsley
Toss chicken, barley, and veggies together in a large bowl. Top with seasonings, and then dress with lemon juice and vinegar to taste. Serve at once, or let sit in the fridge for several hours for flavors to meld together.
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Get creative with this - use couscous or bulgar wheat instead of barley. I just used barley because it's what I had on hand. Add drained and rinsed can of kidney beans or chick peas. Add some corn. Any other veggies. Skip the barley and acids and use yogurt as a dressing instead. So many options from this starting point!