Barley Tabbouleh

Makes: 8 servings

1 cup (224 g) pot or pearl barley
2 cups (500 mL) water
1 cup (28 g) chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup (91 g) chopped green or red onion
1 small cucumber, coarsely chopped
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) fresh lemon juice
1/2 tsp (2.5 mL) ground cinnamon
3/4 tsp (4 mL) salt
Freshly ground black pepper, to taste
3 plum tomatoes, chopped
Fresh mint leaves, for garnish

In a saucepan over high heat, combine barley and water, and bring to a boil.

Reduce heat to simmer; cover pan and cook for 40 minutes, then chill. In a large bowl, combine chilled barley, parsley and mint.

Add onion and cucumber. In a small bowl, whisk together olive oil, lemon juice, cinnamon, salt and pepper; pour over barley mixture and mix well, then refrigerate.

Shortly before serving, stir in tomatoes. Garnish with fresh mint leaves.

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