Multigrain Tabbouleh

May  4, 2015
0 Ratings
  • Serves 2
Author Notes

Tabbouleh is a Middle Eastern herbal salad with vegetables and a touch of spices. It is a fresh salad with garden cucumbers, tomatoes, and onion flavored generously with parsley. Mixing grains and seeds add more substance to this salad. A dressing of lemon and olive oil completes the mix of flavors. This is a cool, refreshing salad for Summer. —Sri Devi

What You'll Need
  • 2 tablespoons barley
  • 1 tablespoon red quinoa
  • 1 tablespoon millet
  • 1 tablespoon amaranth seeds
  • 1 ripe tomato
  • 1/2 English cucumber
  • 1/2 green pepper chopped
  • 1/2 red onion chopped
  • 1 small bunch of fresh parsley
  • 1 garlic clove crushed
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  1. Cook barley in water until it is half done (about 10 minutes).
  2. Add red quinoa, millet and amaranth seeds and cook until done.
  3. Drain the excess water from cooked grains.
  4. Cool it in a bowl and fluff grains with a fork.
  5. Dice tomato, cucumber, onion and green pepper and add to the bowl of grains.
  6. Finely chop parsley and toss with the other ingredients.
  7. Whisk olive oil, lemon juice, crushed garlic, salt and pepper.
  8. Drizzle this dressing over the salad.
  9. Chill in the refrigerator and toss once again before serving.

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