Purple Barley Tabouleh

Purple Barley Tabouleh

Serves 4 to 6

Mint, lemon and parsley are all highlighted in tabouleh, a fresh barley salad that's the perfect sidekick for hummus served with wedges of pita bread.

  • 1 cup purple barley
  • 2 cups chopped tomatoes
  • 2/3 cup finely chopped scallion, green and white part
  • 1 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh mint
  • 1 tablespoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt, to taste
  • Ground black pepper, to taste
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Bring 2 1/2 cups of water to a boil in a heavy saucepan. Stir in barley and bring back to a boil. Reduce heat, cover and simmer over low heat until tender, about 1 hour. Rinse with cool water, drain and set aside. In a large bowl, combine tomatoes, scallion, parsley, mint and lemon zest. Toss in well-drained barley.

Whisk lemon juice with oil and season with salt and pepper. Drizzle over salad and toss to combine.

Nutritional Info: 
Per Serving:270 calories (110 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 250mg sodium, 37g carbohydrate (8g dietary fiber, 3g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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