Last night I was trying to think of a meal to make for dinner and for my friend who was arriving from overseas could enjoy later that night when she got in. I wanted it to be no fuss and didn’t need to be reheated.
I bought a small bag of black barley a while ago at the Atlantic Spice company that I forgot about and recently found again.
I had pinned a Food & Wine recipe for a bulgar salad that looked fantastic…but I didn’t have bulgar. I wanted Z to eat this and I was unsure if she would eat black barley, so, I decided to take the F & W recipe and modify it…pretty heavily. 😊
This is what you’ll need:
1/2 lb extra large shrimp, peeled and deveined
1 cup black barley
1 cup couscous
1 cup vegetable stock
1/3 cup olive oil
2 cups fresh spinach
6 radishes, sliced thin
1 lemon zested and juiced
1 1/2 tea salt
1 tea pepper
3 tbsp fresh dill, chopped
1/4 tea agave
In a small pot, add 1 cup black barley and 3 cups water. Bring to a boil, stir, then reduce heat to low. Cook until water has been reduced and barley is soft but tender. Set aside.
In same pot add 1 cup vegetable stock and 1 cup couscous. Bring to a boil then immediately turn off heat and cover. Let sit for 5 minutes. Couscous should be light when fluffed with fork. Remove and add to barley.
Slice radishes, add to grains. Add spinach to grains.
Cook shrimp until cooked through 2-4 minutes. Chop each shrimp in half and add to grains.
Now it’s time to make the sauce. in a medium bowl add oil, lemon zest, lemon juice and agave. Stir. Add dill, salt and pepper. Stir and add to grains. Mix everything together until the sauce is covering everything and all items are beautifully intertwined.
Taste. Add salt and pepper as needed.
I’ve eaten this salad hot and cold. It’s delicious both ways and I would not hesitate to say this will be my new picnic salad go-to! Enjoy!