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]




  • 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


  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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