Bejewelled ‘Tabuli’

BEJEWELLED ‘TABULI’ – my version of a traditional Tabouli recipe
which uses burghul wheat. To change it around a little and create more interesting texture and colour, I’ve used lentils and barley instead and renamed it ‘tabuli’. You can buy the Beluga lentils – which are quite tiny and round compared to the more common flat style – from your local health food store.

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Bejewelled ‘Tabuli’

(serves 6 as a side salad, T=tablespoon)

You can serve this ‘tabuli’ as a side salad, or add cooked fish, chicken, or meat, for a filling lunch or dinner.


1 cup cooked Organic Black Beluga Lentils
1 cup cooked barley
1-2 tspns each of salt and freshly ground pepper
Handful of fresh mint leaves
2 cups fresh parsley leaves
2T extra virgin olive oil
2T fresh lemon juice
Handful of shelled green pistachio nuts
8 mixed colour cherry tomatoes, cut into quarters
4 shallot stalks finely sliced, green part only (use scissors)
½ pomegranate with seeds removed*
100g Persian style goats feta, crumbled

*To easily extract the pomegranate seeds, hold the pomegranate upright, and using a small sharp knife cut a circle around and then extract the top piece (see photo). With this removed you see the upright white ‘ribs’ around the inside of the fruit. Cut down through two of these, then peel back the segment and extract the seeds, discarding any of the papery membrane.

How to prepare the ‘Tabuli’

First rinse and cook the lentils and barley.

Add lentils to 3 cups of hot water and bring to the boil for 3 mins. Then reduce heat and simmer at medium-low heat for 20-25 mins until tender but firm.

Bring 6 cups of hot water to the boil, and add barley. Bring to the boil for 3 minutes then reduce heat and simmer at medium heat for 25-30 mins until tender and chewy but firm.

When the lentils and barley are cooked, drain them into a fine mesh colander and rinse under cold tap water. Drain again, and set aside to cool. Combine both in a large bowl and season with salt and pepper, to taste.

Remove the stalks from the mint and parsley and put the leaves into a food processor. Pulse until leaves are finely shredded but not pulverised. Or you can chop these finely by hand using a sharp knife. Add the chopped mint and parsley through the lentil and barley mixture and stir through.

Then stir through the oil, lemon juice, pistachio nuts, tomato pieces, shallots, and pomegranate seeds.

Before serving, crumble the goat’s feta across the salad and lightly mix. Enjoy!

If you enjoy this recipe, visit me on facebook at Awia’s Kitchen for what’s happening now
All images © Awia Markey




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