Arugula—in place of the classic parsley—and a dash of jalapeño add bite and lemony spice to a barley tabbouleh.
Servings: Serves 4
  • 1/2 cup barley
  • 1 1/2 teaspoons kosher salt , plus more to taste
  • 2 cups arugula , loosely packed
  • 3 scallions , roughly chopped
  • 1/2 teaspoon minced garlic (about 1/2 clove)
  • 1 cup parsley leaves , loosely packed
  • 1 small jalapeno , seeded and minced
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice (about 2 lemons), plus more to taste
  • 1/2 teaspoon black pepper
  • 3/4 cup (about 4 ounces) crumbled feta cheese
  • Directions
    Place barley, 1/2 teaspoon salt and 2 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until grains are tender but chewy, about 30 minutes. Drain and rinse under cold water until cooled. Set aside.

    In the bowl of a food processor, combine arugula, scallions, garlic, parsley and jalapeño. Process until finely chopped, scraping mixture down sides of bowl as needed. Add olive oil, lemon juice, remaining 1 teaspoon salt and pepper and pulse until blended.

    In a bowl, combine arugula mixture with barley and feta. Season with additional salt or lemon juice, if desired.


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