Tomatoey Tabouli
Tomatoey Tabouli recipe
Yield
4 servingsPrep
35 minCook
20 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pearl barley
|
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 1 | can |
tomatoes
whole |
*
|
|
water
|
*
|
||
| 1 | tablespoon |
garlic salt
|
|
| 3/8 | cups |
olive oil
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pearl barley
|
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 1 | can |
tomatoes
whole |
*
|
| 1 | x |
water
|
*
|
| 15 | ml |
garlic salt
|
|
| 89 | ml |
olive oil
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
Directions
Cook barley according to package directions; set aside.
Drain tomatoes well, reserving liquid.
Add enough water to reserved liquid to measure 1 cup and bring to boil.
Mix together bulgur, boiling liquid, and garlic salt.
Cover for 30 minutes.
Add barley and remaining ingredients to bulgur mixture and refrigerate.
Serve with cucumber dressing if desired.
