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Tricolore couscous salad

Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).

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How to cook hulled barley - amazing for weight loss & hunger suppression according to Dr. Oz!

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Barley Risotto with Kale and Butternut Squash (use veggie stock and cheese) | mountainmamacooks.com

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Squashed tomato, basil and garlic barley risotto

This summery vegetarian risotto recipe is made with pearl barley; a filling alternative to arborio rice that has a wonderfully earthy flavour.

How To Cook Barley

Barley is one of those wonderful grains that doesn't get the attention it deserves. With a chewy texture and nutty flavor, barley is a delicious whole grain that can be used in a number of ways, way beyond the classic Beef and Barley Soup. It is also a very nutritious and healthy food, with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus.

Barley Soup

Homemade healthy barley soup recipe. Perfect option to add whole grains into diet. Ready to enjoy in about 30 mins.

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Start off your morning with this tasty and simple-to-make breakfast. By replacing regular oatmeal with barley, you are adding a more complex and fibrous grain to your meal.