Multi Grain Tabbouleh

- Prep Time: 10 min.
- Cook Time: 15 min.
- Servings: 6
The blend’s mix of grains and legumes add unique texture to our version of the classic Middle Eastern-inspired salad. This make-ahead recipe makes a wholesome side dish for both weeknight meals and family gatherings.
Multi Grain Tabbouleh


- Prep Time: 10 min.
- Cook Time: 15 min.
- Servings: 6
The blend’s mix of grains and legumes add unique texture to our version of the classic Middle Eastern-inspired salad. This make-ahead recipe makes a wholesome side dish for both weeknight meals and family gatherings.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- 2 cups (500 mL) roughly chopped fresh parsley leaves
- 1 large tomato, seeded and diced
- 1/2 cup (125 mL) finely diced red onion
- 1/4 cup (60 mL) each olive oil and lemon juice
- 1/2 tsp (2 mL) each salt and pepper
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Spread grains out in a large shallow bowl to cool slightly.
- Add parsley, tomato, onion, olive oil, lemon juice, salt and pepper. Toss well to combine. Serve at room temperature or reserve in the refrigerator for up to 3 days.
Tip: Add cubed cucumber and canned chickpeas for a heartier, entrée salad.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- 2 cups (500 mL) roughly chopped fresh parsley leaves
- 1 large tomato, seeded and diced
- 1/2 cup (125 mL) finely diced red onion
- 1/4 cup (60 mL) each olive oil and lemon juice
- 1/2 tsp (2 mL) each salt and pepper
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Spread grains out in a large shallow bowl to cool slightly.
- Add parsley, tomato, onion, olive oil, lemon juice, salt and pepper. Toss well to combine. Serve at room temperature or reserve in the refrigerator for up to 3 days.
Tip: Add cubed cucumber and canned chickpeas for a heartier, entrée salad.
Per serving (1/6 recipe): 250 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 5 g fibre, 4 g sugars, 6 g protein, 360 mg sodium.
Per serving (1/6 recipe): 250 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 5 g fibre, 4 g sugars, 6 g protein, 360 mg sodium.