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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
- 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
- Cook barley in water until it is half done (about 10 minutes).
- Add red quinoa, millet and amaranth seeds and cook until done.
- Drain the excess water from cooked grains.
- Cool it in a bowl and fluff grains with a fork.
- Dice tomato, cucumber, onion and green pepper and add to the bowl of grains.
- Finely chop parsley and toss with the other ingredients.
- Whisk olive oil, lemon juice, crushed garlic, salt and pepper.
- Drizzle this dressing over the salad.
- Chill in the refrigerator and toss once again before serving.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad