By Elmotoo on July 30, 2007
Photo by Kiwi Kathy
Photo by Kiwi Kathy
"Classically refreshing with a barley twist for RSC 10. This recipe passed the very high nutrition & taste standards of my taste testers. Cook time doesn't include chilling time."
Serving Size: 1 (145 g)
Servings Per Recipe: 6
"LOVE this!!! I've done it with all barley, half and half as written, and trying it tomorrow with barley and quinoa~~~GREAT recipe and much more budget friendly!!! (besides being OK for gluten intolerants)"
"Another winner here. I love salads like this. It makes quite a large amount and keeps really well which all leads to making the evening meal a breeze. The barley cooked up perfectly and mad a pleasant change to other grains or couscous. I didn't take a picture as I didn't have quite enough parsley or tomatoes on hand. Tasted gorgeous anyway. Made for Aussie / Kiwi Swap March 2012 and November 2012 Aussie / Kiwi Swap. I hadn't realized until now that I had already made and reviewed it. Still awesome."
"I made this as written apart from using regular tomatoes and a bit of mint. I loved the chewy texture of the barley along with the crisp veg and the zing of the herbs. My lemons were extremely juicy, so I only used 1 1/2. I'm so happy we have leftovers of this delicious salad."
"Great recipe! I like the texture of barley and it works well for a grain salad. I used all barley because of a wheat allergy and extra lemon with a splash of vinegar to accommodate my tastes.
I can imagine using other grains as well. I put this on a bed of shredded greens and had a delightful lunch."
"I subbed all barley for the bulgur. Used vegetables mostly from our CSA box and served with tacos for a Middle Eastern/Mexican feast. Served tabbouleh over mixed greens and some arugula, too. Serving at room temperature showcases the flavors best. Perfect potluck/brunch/picnic salad! Reviewed for Veg Tag/June."
"This is a great version of tabbouleh! I don't care for onions so left them out; I had baby carrots so just chopped them instead of shredding. Served this as a side dish with grilled chicken but I think it would also be a very satisfying lunch dish on its own. Thanks for posting the recipe!"
"What a refreshing, crisp and super tasty tabbouleh! Mmmm! The veggies all go so well together and make you feel like it was spring time already again. :) Luved the addition of pearl barley! It added a honeylike earthy flavour and great texture. Since I cant have wheat I used millet in place of the bulgur, which worked out nicely. Also I made only half the recipe for my sis and me. THANK YOU SO MUCH for sharing this fantastic recipe with us, Elmotoo! It will find its way into our lunch boxes quite often Im sure! :) Made and reviewed for Veggie Swap #21 April 2010."
"Delicious and quite simple to prepare. I liked the combination of brown rice and tabbouleh, combined with the lemon juice and zest. I didn't have enough zest, because I had one already zested lemon, so I would make sure to have all of it next time round. I also think it would be perfect if only enough water was added to the barley and bulger to cook/soak it - draining the water off can leave extra moisture. Next time, I'll make them the way I usally to. This is like eating a bit of summer, and is very welcome! Thanks, Elmotoo! Made for Veggie Swap 21."
"This was my first experience with tabbouleh. Very tasty dish. With your permission I used brown rice instead of bulgur since I can't get that where I live. The flavor is light and lemony and perfect with the vegetables."
"I loved it! I took this to work for lunch and had to share it around. So now you have the combined reviews of 5 other people... and one person who had to go and buy a pie for lunch - me! I made no changes. Julienned the carrots on my mandolin and that made for a great crunch. The girls have requested this again next week - I will have to make a tripple batch! Next time I am going tp add a bit of chopped fresh mint."
"This is a WONDERFUL, REFRESHING, LEMONY and HEALTHY tabbouleh! I enjoyed it more than the regular kind. With the regular kind I have to eat it mixed with hummus and scoop it up with pita bread. This one was GREAT on it's own and as a side for soup. I made it as directed but only used 1 1/2 cups of parsley because that is all I had. Thanks for this recipe...I'll be making it again. Good luck in the contest!"