Tabbouleh with pearl barley


I mentioned yesterday that I was trying to reset my week with some healthy options for meals. For some reason I had been craving tabbouleh, but had never made it for myself. It was actually very easy because you just have to mix all the ingredients together and let it sit to improve its flavor. Just let it do its thing, and enjoy!

Also, I was also glad to find out that I could buy the barley at Kroger. I was worried it would only be at Central Market or something and I would have to make an extra stop. Who has time for that???


  • 1 cup pearl barley
  • 3 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 teaspoons kosher salt
  • 6 cloves garlic, minced
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 cucumber, unpeeled, seeded, and medium-diced
  • 2 cups tomatoes, finely chopped
  • 1 teaspoon freshly ground black pepper


Cook the pearl barley according the package directions. Once cooked, remove to a large bowl and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the garlic, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours or over night.

The recipe would go great with baked or grilled chicken, fresh veggies and hummus.


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