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

  1. 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.
  2. Mix the sliced veg and barley together then season with olive oil, salt and lemon juice as you like! Enjoy.

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About The Author

Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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