Israeli Couscous Salad

Ingredients:

Grains:
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

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

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

Instructions:

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.