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Barley Tabbouleh With Fresh Vegetables




Source of Recipe


SHAPE Magazine


List of Ingredients




1 cup pearl barley
5 cups fat-free vegetable or chicken broth, or water
2 tablespoons fresh lemon juice or more to taste
2 teaspoons olive oil
2 teaspoons dried oregano
1 cup diced vine-ripened tomatoes
1 cup diced cucumber, skin on
1 medium carrot, diced
1 medium onion, minced
1/2 cup fresh parsely leaves, chopped
salt and ground black pepper


Recipe



Combine barley and broth in a large saucepan. Set pan 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 and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.