Traditional tabbouleh originated in a region near Egypt that also gave us magical foods like hummus and baba ghanoush. In my recipe today I used pearl barley instead of bulgar because that is all I had and it turned out wonderfully, even if it isn't strictly in the original tabbouleh style.
Veggie Tabbouleh With Barley [Vegan]
Serves
1
Ingredients
- 1-2 cups cooked pearl barley
- 1 cup packed parsley leaves
- Handful mint leaves
- 2 tomatoes
- 1 garlic clove
- Juice from 1 lemon
- 2 small onions
- Salt, as desired
- Olive oil, as desired
Preparation
- Roughly chop all the veggies, then pulse in your food processor until they are finely diced. You can also finely chop them by hand... but a food processor saves a lot of time and does the job just as well.
- Mix the sliced veg and barley together then season with olive oil, salt and lemon juice as you like! Enjoy.
-
Barley
How can you label this as being Raw Vegan? The recipe calls for COOKED pearl barley!