Barley Vegetable Salad

Ingredients
1/8 tsp fennel seed
1/8 tsp black pepper, to taste
2 Tbsp olive oil
1/3 cup lemon juice
1 medium cucumber
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 medium tomato
1 cup pearl barley
3 cups fat-free, low-sodium, vegetable broth


Directions
In a medium saucepan over medium heat bring broth to a boil. Reduce heat and add barley. Simmer stirring occasionally until barley is tender, approximately 30 to 40 minutes. Add minced garlic and continue to cook for an additional 5 miutes. Using a fine sieve, drain barley well and transfer to a storage bowl. Cover and chill completely in the refrigerator. Once chilled, add parsley, diced tomatoes, cucumbers, lemon juice, olive oil, fennel seed and black pepper. Toss until well blended and serve.