Middle Eastern Beetroot and Carrot Barley Tabbouleh

1.Rinse the pearl barley under cold running water. Place in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the barley is tender but still chewy. Drain any excess water and let cool to room temperature.

2.While the barley cooks, peel and grate the carrot and beetroot finely using a box grater or food processor. Transfer to a large mixing bowl.

3.Add the cooled barley to the grated vegetables and mix gently to combine.

4.Add the diced tomato, diced cucumber, chopped parsley, and chopped mint to the bowl. Mix well.

5.In a small bowl, whisk together the ground cumin, ground coriander, salt, lemon juice, and olive oil until well blended.

6.Pour the dressing over the barley and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated.

7.Taste and adjust seasoning with additional salt or lemon juice as desired.

8.Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to allow flavors to meld.

9.Before serving, give the salad a final toss. Serve chilled or at room temperature as a refreshing side dish or light meal.