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“In my quest to find alternatives to pasta salads (trying to live on the low glycemic index), I found some grain recipes, and many call for tabbouleh. We have a hard time finding it or bulgar wheat. A little unbelievable to me with Arrowhead Mills down the street, but I digress. I decided to try to use barley and this is one of my recipes. I took it to a 4th of July Party and everyone loved it. I hope you do too. Time does not include the barley cooking and cooling times. As a side note, my husband loved it, but thought I could have made a bit more dressing. If you can't find concentrated Pesto paste (NOT pesto in the deli, but the paste) use 1/2 tsp dried basil.”
READY IN:
20mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Place barley in a large bowl.
  2. Combine the cheese, oil, lemon juice, Pesto paste, garlic, salt and pepper; mix well.
  3. Pour over barley and toss to coat.
  4. Add tomatoes, zucchini, squash and olives; toss to combine.
  5. Cover and refrigerate for 2 hours.

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