Barley Tabbouleh

Barley Tabbouleh
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • pita bread, cut into strips

  • 1/4 cup
    (60 mL)

    pearl barley

  • 2

    bunches parsley

  • 0.250

    English cucumber

  • 1

    tomato, seeded

  • 1

    green onion

  • 2 Tbsp.
    (30 mL)

    organic sunflower oil

  • pinch cumin

  • 1 tsp.
    (5 mL)

    chopped mint

  • 2 tsp.
    (10 mL)

    lemon juice


Brush pita strips with olive oil and bake at 450°F (230°C) for 5 - 6 minutes.

Cook barley in boiling salted water until tender. Rinse under cold running water.

Coarsely chop parsley, wash under cold running water and dry in spinner. Dice cucumber, tomato and green onion. Add parsley.

Add barley and sunflower oil and season to taste with salt and pepper. Add cumin, mint and lemon juice; adjust seasoning.

Top with fried pita strips.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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