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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jackie Barchilon's Israeli Cous Cous salad Recipe

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This recipe for Jackie Barchilon's Israeli Cous Cous salad is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use Farro or Barley or Israeli Cous Cous

Celery, chopped fine
Scallions, sliced fine
Corn (great for leftover corn on cob)
Fruit - Nectarines or firm apples or pomegranate seeds
Mint/ Basil/ Cilantro, coarsely chopped –reserve some for garnish

Dressing:
Lime juice
Oil – neutral, like sunflower
Pomegranate molasses/ Orange juice
Ginger, cut into small matchsticks

Directions:
Directions:
Cook grain; drain and cool.
Meanwhile, chop and prep.
In a large bowl, mix veg-fruits with dressing.
Add grain and mix.

If making in advance, don’t mix grain into dressing, as it will soak up too much and become mushy.
Mix grain with dressing before serving, and top with reserved mint.



Nectarine & corn makes it slightly sweet, and
pomegranate gives it unexpected pop.

From Jackie - July 2015, "just outa my head"

I think Jackie mentioned she also used raw sunchokes slivered sometimes
Personal Notes:
Personal Notes:
Jackie and Joe stayed with us for a winter in 2023. They were great guests and as it turned out bought a home and will be neighbors, just down the road and they will not cut down trees.

 

 

 

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