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Tabbouleh Salad my way!

This was originally a cooking light recipe (duh) that i changed up – with the barley i had in the cabinet! It made enough for me to enjoy it for lunch all week! yeah!




  • 1  cup  cooked barley
  • 1 medium  diced  cucumber
  • 1  cup  chopped fresh parsley
  • 1  cup  diced tomato
  • 1/4  cup  chopped green onions
  • 1/4  cup  fresh lemon juice
  • 1  tablespoon  extravirgin olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 4  garlic cloves, minced


Combine cucumber and remaining ingredients to barley; toss well. Cover and chill at least 1 hour.
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