Hi-Fi Sprouted Grain Tabbouleh

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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 245 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Mix cucumbers, tomatoes, onion, parsley, lemon juice, olive oil, paprika, salt, garlic, and black pepper into the barley.