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Israeli Couscous Salad


2 cups Israeli (large) Couscous
1 cup black or wild rice
1 cup barley

Finely diced:
2-3 celery stalks
2-3 green onions
1/2 cup raw almonds
1/2 cup dried cranberries and/or yellow raisins
1/2 cup dried apricots

1/3 cup Olive oil
1/3 cup white balsamic vinegar

1 tsp turmeric
1 tsp ground cardamom
1 tsp ground cumin
salt & pepper to taste


In separate pots, boil the barley, rice, and couscous until al-dente.

Remove the grains from heat, strain, and run under cool water to halt cooking.

Dice all of your veggies.

In a large bowl, combine all ingredients and mix well. Place in the refrigerator and allow flavors to marry.

Serve cool or at room temperature. Add more oil and vinegar to taste.

George Christidis