Name: Hi-Fi Sprouted Grain Tabbouleh recipe
Ingredients: 2 cups barley;2 cucumbers, diced;2 tomatoes, diced;½ onion, diced;1 bunch parsley, stemmed and chopped;¼ cup olive oil;2 lemons, juiced;1 tablespoon paprika;2 teaspoons pink salt, or more to taste;2 cloves garlic, chopped;1 teaspoon ground black pepper

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Ingredients

2 cups barley 2 cucumbers, diced 2 tomatoes, diced ½ onion, diced 1 bunch parsley, stemmed and chopped ¼ cup olive oil 2 lemons, juiced 1 tablespoon paprika 2 teaspoons pink salt, or more to taste 2 cloves garlic, chopped 1 teaspoon ground black pepper

Nutrition Info

245.3 calories carbohydrate: 38.8 g cholesterol: : - fat: 8.1 g fiber: 9.3 g protein: 6.8 g saturatedFat: 1.2 g servingSize: - sodium: 594.6 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Directions

Place barley in a 1-quart glass jar. Cover with warm water. Let soak at room temperature until doubled in size, 8 hours to overnight. Drain and rinse barley, transfer to a large bowl.
Mix cucumbers, tomatoes, onion, parsley, lemon juice, olive oil, paprika, salt, garlic, and black pepper into the barley.

Recipe Yield

2 quarts

Recipe Note

Per request from every class I have ever made this for, here is a quick tabbouleh for your table. The one advance step is to let grain seeds sit in water on their own overnight before you make it, but that is no big deal. Salad can be made up to 3 days in advance.

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