|Sheva Minim Tabbouleh Salad|
by Renee Chernin, The Kosher Channel website
Sheva Minim are traditionally eaten on Tu B'Shevat, This salad is a beautiful and delicious way to celebrate the day and think about this “cherished land” from which all sorts of good produce (including you!) can grow.
2 tablespoons olive oil
Heat oil in a large heave saucepan over medium heat. Add onion and cook, stirring about five minutes until translucent. Add barley and stir for five minutes until golden. Stir in cold water or broth, salt and pepper. Bring to a boil, lower heat and cover. Cook for 40 minutes until barley is tender. Uncover and fluff with a fork.
Meanwhile, place bulgur and zaatar in a heat resistant mixing bowl. Pour boiling water over the wheat and stir. Cover loosely and allow to sit for 20 minutes. Uncover and fluff with a fork. The water should be absorbed. Combine with barley and chill thoroughly.
In a small bowl, stir together the dressing ingredients.
To serve: In a large bowl, toss together the chilled barley mixture, dried fruit, olives, parsley, mint and almonds or pine nuts. Toss salad with just enough dressing to moisten.
Yield: 6-8 servings
Can make ahead