Barley Tabbouleh with Tomatoes and Olives

This recipe uses the whole grain barley, but in a convenient quick cooking form (takes 10 minutes!) thanks to Quaker.

Barley Tabbouleh with Tomatoes & Olives
1 box quick cooking Barley, cooked and rinsed
2-3 lemons, juice only
1 large bunch flat leaf parsley, minced
1 pint grape tomatoes, halved
1/2 can black olives*, quartered
2 scallions sliced
3 Tbps extra virgin olive oil (like Ybarra brand)
salt and pepper to taste

Cook barley according to package directions. Rinse and dress with half the lemon juice, olive oil, and salt and black pepper to taste. Add scallions, tomatoes and olives.

Finely chop parsley and stir into the barley. If needed add the rest of the lemon juice.

Serve as a side dish with grilled chicken, lamb or fish. For a complete vegetarian meal, top with goat cheese and pine nuts for added protein and calcium. Enjoy!

*Note: I used canned black olives b/c that's what I had on hand, however this dish would've flourished with the addition of Niciose or Kalamatta olives. Yum!