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–+ servings

Barley Tabbouleh Salad

French Kiss Cook
Combine cooked barley with fresh vegetables, parsley, and an orange zest vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 260 kcal

Ingredients
  

Dressing Ingredients

  • 2 tablespoon Orange Juice
  • 1 teaspoon Orange Zest
  • 3 tablespoon Olive Oil
  • 2 teaspoon White Wine Vinegar
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper

Tabbouleh Ingredients

  • 3 cups Cooked Barley see notes
  • 1 cup Fresh Parsley finely chopped
  • 2 tablespoon Red Onion minced
  • 1 medium Tomato diced small
  • ½ large Cucumber diced

Instructions
 

  • Combine in a large bowl; the vinegar, olive oil, orange juice, orange zest, salt, and pepper. Whisk to combine.
    2 tablespoon Orange Juice, 1 teaspoon Orange Zest, 3 tablespoon Olive Oil, 2 teaspoon White Wine Vinegar, 1 teaspoon Salt, ¼ teaspoon Pepper
  • Add the cooked barley to the bowl with the dressing.
    3 cups Cooked Barley
  • Top the barley with the chopped red onion, cubed tomatoes, cucumbers, and the finely chopped parsley.
    1 cup Fresh Parsley, 2 tablespoon Red Onion, 1 medium Tomato, ½ large Cucumber
  • Stir all of the ingredients into the dressing until well combined. Store prepared Barley Tabbouleh in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Video

Notes

Prepare "pot barley" or "pearl barley", the quickest and easiest way, by using an electric pressure cooker. See below what the ingredients and method I used.
  • 2 Bouillon Cubes
  • 3 Cups Hot Water (substitute with broth and omit the bouillon cubes)
  • 2 Cups Pot Barley
Notice that this will make 6 cups of cooked barley and you will need 3 cups to make the Barley Tabbouleh Salad recipe.
  1. Whisk the bouillon cubes into the hot water until completely dissolved. Add the barley and the liquids to the pressure cooker.
  2. Follow the instructions of your machine to secure the lid. Set the pressure cooker for 20 minutes. Let the machine "slow release" for 10 minutes before releasing the rest of the pressure.

Nutrition

Calories: 260kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 742mgPotassium: 340mgFiber: 6gSugar: 3gVitamin A: 1572IUVitamin C: 31mgCalcium: 45mgIron: 3mg
Keyword barley
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