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Black Barley and Israeli Couscous Salad

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
5 ounces (142 grams)

Recipe ID
C00880

Ingredients
US standard
Metric
Black barley
¾ cup
170 grams
Water
4 cups
0.94 liter
Israeli couscous
¾ cup
149 grams
Stock
1 ½ cups
355 milliliters
Red onion, medium, peeled
1 each
1 each
Extra virgin olive oil
2 to 4 tablespoons
2 to 4 tablespoons
Cucumber, peeled, finely diced
8 ounces
225 grams
Roma tomato, finely diced
8 ounces
225 grams
Lemon juice, fresh
1 to 3 tablespoons
1 to 3 tablespoons
Lemon zest
1 to 2 teaspoons
1 to 2 teaspoons
Basil, fresh, washed, cut chiffonade
1 to 2 tablespoons
1 to 2 tablespoons
Parsley, fresh, washed, stemmed, finely chopped
1 to 2 tablespoons
1 to 2 tablespoons
Feta cheese, finely crumbled
1 to 2 tablespoons
1 to 2 tablespoons
Kosher salt
To taste
To taste
Black pepper,
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. To Cook Barley: Boil water. Add barley and simmer covered for 45 minutes to al dente.
  3. To Cook Couscous: Boil 1 ½ cups (355 milliliters) of stock or water. Add dry couscous. Mix, cover, and remove from heat. Let stand 5 minutes then fluff with a fork.
  4. Drain both grains separately in a chinois, rinse with cold water. Allow to drain until dry.
  5. Cut the onion into uniform cross-wise slices approximately ¼-inch (0.63-centimeter) thick. Keep all of the rings from the slices together (do not allow to separate). Brush with olive oil, season salt and pepper, grill on a medium heat until the onion is light brown, soft and sweet.
  6. Chop onion into small pieces about the size of the cooked barley.
  7. In a medium bowl mix the cucumber, tomato, onion, lemon juice, lemon zest, basil, parsley, feta cheese, olive oil and salt and pepper. Taste, adjust flavor if necessary.
  8. Mix 1 cup (225 grams) each of the couscous and barley in a medium-sized bowl, slowly add the tomato-cucumber mixture until all of the grains are thoroughly covered and flavored.