This delicious and healthy Barley Tabbouli Salad is great by itself anytime or as a side dish for barbecues in the summer.
The recipe was on Ma’am’s original site and it has been on my blogging to do list to make and photograph it. Unfortunately I didn’t have any bulgur wheat in the house to make it today. But, I did have some precooked barley that I wanted to use up so I went with that instead. Both ways are delicious and take about the same amount of time.
The looooooooooong cooking and preparation time in the recipe below is all sitting time either for the barley or bulgur to cook or for letting the prepared salad sit in the fridge to let the flavors meld.
- 2 cups cooked bulgur (cracked wheat), couscous, quinoa, or barley
- 2 medium tomatoes (diced)
- 1 medium cucumber (peeled, seeded and diced)
- 1/2 cup green onions with tops (chopped)
- 1/2 cup fresh parsley (chopped)
- 1/4 cup fresh mint (chopped)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons black or green olives (chopped)
- 1/4 cup celery (chopped)
- 2-3 cooked artichoke hearts (chopped)
- Prepare bulgur or other grain according to package directions.
- Combine bulgur, vegetables, and herbs in a medium bowl.
- In a small bowl whisk together lemon juice, oil, salt and pepper. Immediately pour over salad ingredients and toss gently to coat.
- Place in refrigerator and chill for 1 hour. Serve on individual salad plates or on a platter over a bed of lettuce leaves. Garnish with sprigs of fresh mint and a slice of lemon and tomato.
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