Barley Tabbouleh Recipes

Steps:

• Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
• Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.

Steps:

• Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
• Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
• Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
• Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
• Refrigerate until thoroughly chilled and serve.

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, 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 scallions, 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.

Steps:

• Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
• Toss through the prawns or nuts and serve on plates or pack into lunch containers.