My variation on tabbouleh
Pearl barley (sometimes called pearled barley) is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain such as “hulled barley” (or “barley groats”, also known as “pot barley” and “Scotch barley”). All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer.
Because of its high caloric, protein, vitamin and mineral content this variation of tabbouleh is much more wholesome than the usual version made with bulgar.
1 cup pearl barley
1 cinnamon stick
1 lemon, juiced
100ml extra-virgin olive oil
2 tsp ground cumin mixed with 1 tbsp salt flakes
freshly ground black pepper
1 cup coriander leaves, torn
2 cups flat-parsley leaves, torn
2 cups rocket, chopped
1 red onion, finely sliced
1 celery heart, finely chopped, yellow leaves reserved
1/2 cup almonds, toasted and coarsely chopped
2 red chillies, finely chopped (optional)
Adding the seeds of a pomegranate makes a nice variation
- Place barley and cinnamon stick in a medium-sized saucepan, cover with water and bring to the boil over a medium heat. Simmer for 20-30 minutes until barley is cooked and tender. Drain then stir through lemon juice, half the olive oil and combined cumin and salt. Season with pepper.
- Combine barley mixture with herbs, rocket, onion, celery heart and leaves and almonds and season to taste.