Barley blueberry couscous salad

Google: “Vegans are individuals who avoid animal products for ethical, health, or environmental reasons — or a combination of the three. Vegan eat grains (pasta, bread, rice, couscous, bulgur, millet, quinoa, and so much more) – it’s always best to choose whole grains! legumes, nuts, and seeds (chickpeas, black beans, and other beans are a great source of plant-based proteins”.

“Couscous is small, steamed balls of crushed durum wheat semolina. Pearl millet and sorghum can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Is a delightfully soft, satisfying, healthy pasta grain that is a delicious substitute for your typical pasta and rice”.

I am neither a vegetarian nor a vegan. My food journey has been an interesting adventure exploring and creating with God thoroughly equipping me. Always trusting God by giving Him control. Thanks to God for all the abundance Gracious grains and idea to create a beautiful, healthy, hearty, comfort vegan dish.

I surprise my family when I said I am bringing salad instead of dessert. This is my summer fresh seasonal dish with blueberries, herbs, mixed salads, mixed grains and mixed a mato tomatoes. It’s a must have for our dinner table.

All is bright colourful not only a stunning healthy salad delicious, but it’s also can be a plate to bring to family and friend’s home. My family and I are pleased with the flavourful herbs and sweet vinegar tangy dressing, crunch and munch texture from barley, blueberry, couscous, lentil, mixed a mato tomatoes. Let’s be healthy!!!!


210 g lentil, rinsed and drained
200 g mixed cherries tomatoes, 4 cut into wedges the others chopped
125 g blueberries, extra, 25 g
110 g barley
110 g three colour couscous
1/2 bunch coriander, chopped
1/2 bunch mint leaves, chopped
1/2 packet rocket or arugula, washed and dried
1/2 packet spinach, washed drained
olive oil
oil from leftover sundried capsicums (OPT)


80 ml olive oil
30 ml red wine vinegar
1 Tbs dark brown sugar
2 Tsp chili flakes (OPT)
1 Tsp lime juice
1 Tsp garlic powder
1 Tsp coriander powder
1/2 Tsp cumin powder


Bring a pot of salted water to boil. Add barley and cook for 20 minutes. In another pot on medium heat, heat 2 Tbs olive oil. Add couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted. Remove from pot onto a bowl and set aside.

Then turn down the barley pot heat, add couscous, cook for a further 10 minutes or until both barley and couscous are tender. Turn off heat and allow to sit for 3 minutes.

Drain and rinse under cold running water. Mix with a fork to separate barley and couscous. Transfer to a bowl. Next microwave lentils for 1 minutes and stir in barley mixture to combine.

Meanwhile, make dressing, beat together oil, lime juice, red wine vinegar, sugar, chili flakes, coriander, garlic and cumin in a jug. Season well with salt and pepper.

Add chopped tomatoes, rocket, spinach, herbs and dressing to the barley mixture. Mix well. Taste seasoning is ok. Transfer to a serving platter. Drizzle with some oil from leftover sundried capsicums and place the wedges tomatoes and extra blueberries on top and around it. Serve it as main meal with a glass of white wine and other dishes. Enjoy my vegan salad!!!

Note: You can use any legumes, nuts as mentioned above in the introduction. You can make dressings like a slightly sweet touch drizzle glaze balsamic vinegar, miso, and tahini to name a few.