Barley Tabbouleh Salad Recipe
This recipe serves 4 2 cups cooked (al dente) barley, cooled 2 cups parsley, washed and roughly chopped 1 bell pepper (color of choice), diced 1 vine tomato, se
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 cups cooked (al dente) barley, cooled
- 2 cups parsley, washed and roughly chopped
- 1 bell pepper (color of choice), diced
- 1 vine tomato, seeded and diced
- ½ small onion, finely chopped
- ½ seedless cucumber, diced
- 3 tbsp good quality extra virgin olive oil
- 2-3 tbsp lemon juice (approximately 1/2 lemon)
- 1 tsp salt and pepper
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