Hearty Barley Tabbouleh - alive magazine
This is one of my favourite summertime recipes, filling and well balanced with veggies, protein, and good fats. Use lots of fresh lemon juice for a refreshing…
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Cooking tools:
- Colander
- Mason jar
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spatula
Ingredients
- 3 to 4 cups (750 mL to 1 L) cooked pearl or pot barley
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 cup (60 mL) lemon juice
- 3 cups (750 mL) fresh tomatoes, roughly chopped
- 2 cups (500 mL) fresh parsley, finely chopped
- 1/2 cup (125 mL) red onion, finely diced
- 1 14-oz (398-mL) can chick peas, drained
- 1 tsp (5 mL) sea salt
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