Pomegranate & barley tabouli salad

Name: Pomegranate & barley tabouli salad
Cuisine: Middle Eastern
Ingredients: 1 cup pearl barley, rinsed; 2 cups firmly packed flat-leaf parsley leaves, roughly chopped; ½ cup mint leaves, roughy chopped; 3 green onions (shallots), trimmed and thinly sliced; 200g mixed grape or cherry tomatoes, halved; ⅓ cup shelled pistachios, roughly chopped; ⅓ cup currants; ½ pomegranate, seeds removed; 100g Persian feta, roughly crumbled; 2 tbs extra virgin olive oil; 2 tbs lemon juice

2 steps

Updated at: Thu, 17 Aug 2023 04:03:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1859.1 kcal (93%)

Total Fat79.9 g (114%)

Carbs253.2 g (97%)

Sugars58.4 g (65%)

Protein49.7 g (99%)

Sodium998 mg (50%)

Fiber49.5 g (177%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cuppearl barley

rinsed

2 cupsflat-leaf parsley leaves

firmly packed, roughly chopped

½ cupmint leaves

roughy chopped

3green onions

shallots, trimmed and thinly sliced

200gmixed grape tomatoes

or cherry, halved

⅓ cupshelled pistachios

roughly chopped

⅓ cupcurrants

0.5pomegranate

seeds removed

100gpersian feta

roughly crumbled

2 Tbsextra virgin olive oil

2 Tbslemon juice

Instructions

Step 1

Step 1 Bring 6 cups water to the boil in a medium saucepan over high heat. Add barley and bring to the boil then reduce heat and simmer for 20-25 minutes until tender. Drain and refresh in cold water. Set aside to dry and cool for 10 minutes then place into a large bowl.

Step 2

Step 2 Add parsley, mint, green onions, tomatoes, pistachios, currants, feta and pomegranate seeds to barley. Drizzle with oil and lemon juice. Add feta. Season with salt and pepper to taste. Gently toss to combine and serve.