Barley Tabbouleh

Out of Self Magazine

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  cup pearl barley
• 5  cups  fat-free  vegetables or 5  cups chicken broth or 5  cups water
• 2  tablespoons fresh lemon juice (to taste)
• 2  teaspoons olive oil
• 2  teaspoons dried oregano
• 1  cup  vine-ripened tomatoes, diced
• 1  cup cucumber, skin on, diced
• 1  medium carrot, diced
• 1  medium onion, minced
• 1⁄2 cup fresh parsley leaves, chopped
•  salt and pepper

Directions

1. 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.
2. 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.