Barley Tabbouleh with Vegetables

Barley Tabbouleh with Vegetables
 

Serves 4

Cals/fat:  248 cals and 3g fat/serving

Core recipe

215g pearl barley

1.1 ltrs vegetable stock, chicken stock or water

2 tbsp fresh lemon juice, or to taste

2 tsp olive oil

2 tsp dried oregano

4 vine-ripened tomatoes, de-seeded and diced

125g cucumber, skin on, de-seeded and diced

1 medium carrot, diced

1 medium onion, finely chopped

5 tbsp fresh parsley, chopped

salt and pepper

Put the barley in a large saucepan with the stock/water.  Set pan over high heat and bring to boil.   Reduce heat to low, cover and cook for 45 minutes or until barley is tender.

Drain any excess water and transfer barley to a large bowl.  Add lemon juice, olive oil and oregano and toss to combine.

Add vegetables and parsley, toss again.  Season to taste with salt and pepper.  Serve warm or chilled.