A staple in Lebanon, tabbouleh is traditionally made with parsley, mint, onion tomato, burghul, lemon juice and olive oil. Freshly made it is fragrant, tasty and very good for your health. Parsley is excellent for your overall well being. It aids digestion, reducing indigestion, bloating and flatulence, is used for treating diabetes, high blood pressure, Urinary Tract Infections (UTI’s), kidney stones and osteoarthritis, to name a few. It grows like crazy (anyone can grow this hardy herb), freezes well and can be added to anything or simply scattered over a finished dish. We like to use it in salads, like this recent adaptation of the tabouleh (tabbouli) salad made with pearl barley.
- 1 cup of pearl barley
- 1 bunch flat leaf parsley, finely chopped
- 1 handful of mint, finely chopped
- 1 tomato, diced
- 2 small Lebanese cucumbers, diced
- 2 spring onions sliced thinly
- 1 lemon, juiced
- 2 tablespoons olive oil
- salt and pepper to season
- sumac to season (optional)
In a medium pot of boiling water, place the pearl barley.
Rapidly simmer until pearl barley is cooked.
Drain and allow barley to cool.
In a medium bowl place all ingredients together and mix until well combined. Taste and adjust seasonings as needed.