Barley Salad

Medium saucepan; Large skillet; Large bowl

10

30

Mediterranean

Barley, Salad, Lunch, Dinner, Easy

lunch, dinner

1

½ cup pearl barley

1 cup vegetable broth

2 tablespoons olive oil

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

½ cup cherry tomatoes, halved

¼ cup fresh parsley leaves, chopped

2 tablespoons lemon juice

Salt and pepper to taste

In a medium saucepan over medium-high heat, bring the vegetable broth to a boil. Add the pearl barley and reduce the heat to low. Simmer for 20 minutes or until the barley is tender. Drain any excess liquid and set aside.

In a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 1 minute or until fragrant. Add the bell peppers and cook for 3-4 minutes or until softened. Add the cherry tomatoes and cook for an additional 2 minutes or until softened. Remove from heat and set aside.

In a large bowl combine cooked barley with cooked vegetables. Add parsley leaves, lemon juice, salt and pepper to taste and mix well to combine all ingredients together evenly. Serve warm or cold as desired.

Calories – 200 kcal; Protein – 8g; Fat – 5g; Carbohydrates – 32g; Fiber – 6g; Sodium – 150mg

This Barley Salad is an easy-to-make Mediterranean dish that is packed with flavor and nutrition! It takes only 30 minutes to prepare this delicious salad that can be served warm or cold as desired! Enjoy!

3

Tabbouleh, a Levantine salad made with parsley, tomatoes, onions, and bulgur wheat, is a popular dish in Mediterranean cuisine.