Rinse and drain the dry barley and add to a large saucepan. Cover the pearl barley with
enough water to cover by 2 inches.
Bring the water to a boil, then reduce heat to a simmer. Cook uncovered for approximately 20
minutes, then check to see if more liquid is required if the pot has become dry.
Cover again and continue to simmer for approximately 10 -15 minutes or until most of the
water is absorbed and barley is tender. If there is a lot of water left, drain off and then set
aside in pot for 5 minutes. Fluff the cooked pearl barley with a fork and set aside to cool. If
you would like to serve a cold salad, place the cooked pearl barley in the fridge to chill.
Just before you are ready to serve prepare your salad.
Cut the pomegranate in half and crush it over a salad bowl and let the arils/seeds (and any
juice) drop into the bowl.
Add the cooled cooked pearl barley and toss through with the arils.
Add all remaining salad ingredients with desired amount of salad dressing and gently toss
Add all ingredients to a glass jar, screw the lid on firmly and shake vigorously for 2 minutes. Drizzle
preferred amount over salad to serve.
* Pearl barley may be substituted for pearl pearl cous cous or quinoa. Adjust cooking according to packet directions.