Multi Grain Tabbouleh

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

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

  1. 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.
  2. 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

  1. 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.
  2. 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.