Step 1

Cook the barley in a pressure cooker or a pot on the stovetop. Drain off any excess water and set aside to cool.

Step 2

Place the cooked barley in a large bowl. Add the tomatoes, cucumber, chickpeas, parsley, mint, and scallions. Set aside.

Step 3

In a small bowl, combine the lemon juice, miso paste, garlic powder, cumin, and Super-Charged Spice Blend to taste. Mix well.

Step 4

Pour the dressing over the barley mixture and mix gently to combine. Cover and set aside for 20 minutes to allow the flavors to blend. If not serving right away, refrigerate until needed.

Step 5

In a small blender, combine the tahini sauce ingredients plus 1/4 cup of water and blend until smooth. For a thinner sauce, add a little more water, 1 tablespoon at a time.

Step 6

Spoon the tabbouli onto plates or into shallow bowls lined with mesclun greens. Drizzle with the tahini sauce and sprinkle with black cumin.