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Double-Mint Barley Tabbouleh

Double-Mint Barley Tabbouleh

by 6 people

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Yield: Makes 6 cups

  • 1 cup pearl barley
  • Salt and pepper
  • 1 1/2 cups fresh spearmint leaves
  • 1/3 cup EVOO
  • 1 small clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 cups parsley leaves, chopped
  • 1 bunch scallions, trimmed and thinly sliced
  • 3/4 cup shelled salted, toasted pistachios, coarsely chopped
  • 1/2 cup chopped roasted red peppers
  1. In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.