If you're looking for a substitute for tabouli that's traditionally made with cooked couscous, you'll love this alternative to the Middle Eastern classic. We've been making sprouted barley tabouli which has a wonderful, chewy texture (but isn't hard to chew), and a rich, hearty flavor. Fresh tomatoes, parsley, green onions, olive oil and lemon taste so good with the barley, and it's so much better for Rex and me than the cooked version.
Tabouli will last for several days in the fridge, and will also make great travel food. I made a batch for an emergency trip to California (my Dad had fallen, fractured his hip, and required surgery), and we ate it slowly while on the shuttle to the airport, while waiting for the plane, and during the flight. It kept us full and satisfied.
During our stay in California I made tabouli for my stepmom and a friend of hers, neither of whom are raw foodists, and much to our delight they absolutely loved it (looking gorgeous in my stepmom's lovely dishes). I wasn't sure if they'd like the sprouted barley, but they did, and even had second helpings. We teamed the dish with a complementary salad of mixed baby greens, cucumber, celery, and papaya, topped with a honey-mustard dressing. The tastes, textures, and colors all work together to create a delicious meal.
Ingredients: Serves 4
2 cups sprouted barley (directions follow)
1 cup tomatoes, diced
1/4 to 1/3 cup parsley, finely minced (put into food processor, blender, or chop with a good knife)
4 tablespoons green onions, finely sliced
4 tablespoons olive oil
4 tablespoons fresh lemon juice
2 tablespoons cashews, optional
1-2 tablespoon raisins, optional
1 clove garlic, pressed
Salt to taste
To Sprout Barley:
Use only Hulless Sprouting Barley
Soak about 1 and 1/4 cups barley in a quart jar with a sprouting lid, covered with pure water for 12 hours. This should make 2 cups sprouted.
Drain soak water, and rinse well. Fill jar again with pure water and drain, keeping jar upside down to sprout in kitchen with normal light and temperature.
Continue process of rinsing and draining twice daily for two days.
Before using barley, give it a final rinse, and drain well.
Transfer to a large bowl.
Add tomatoes, parsley, green onions, lemon juice, olive oil, garlic, and optional cashews and raisins. Mix well. Serve immediately, or cover and keep in fridge for up to three days.