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