Snappy Grains Tabouleh Salad

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Recipe by Liana Robberecht:

Executive Chef, WinSport, Calgary, Alberta.

Chef Liana says: "You can make this in a snap!"

  • 1 ¼ cups vegetable stock
  • 1 cup Snappy Grains
  • ¾ cup green onions, sliced
  • ¾ cup fresh parsley, chopped
  • ¾ cup fresh mint, chopped
  • 1 cup tomatoes, diced
  • ½ cup cucumbers, cubed
  • 13 cup canola oil
  • 2 tbsp lemon juice
  • 1 ½ tsp oregano leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • *you may also add goat or feta cheese to taste


1. Bring stock to boil in a small sauce pan. Stir in Snappy Grains, reduce heat, cover tightly and simmer for 10 – 12 minutes.

2. Remove from heat, let cool, and chill in a refrigerator.

3. Mix together all other ingredients, until well incorporated.

4. Once barley is chilled, add barley to mixture and mix well.

5. Refrigerate for one hour prior to serving.

Tabouleh wrap:

Place 3 to 4 tbsp of tabouleh on a flour tortilla and wrap tightly. Prepare wrap no more than 3 hours prior to serving – otherwise, water may leech out of tabouleh and make the tortilla mushy.

Serves: 6

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