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Ingredients

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Prepare the Sundried Tomato Vinaigrette

Finish the Salad

  • Cooked Israeli Cous cous 5.0 cups
  • Barley, cooked 5.0 cups
  • Flat leaf parsley, leaves 1.0 cup
  • Harissa paste, prepared 0.5 cup
  • Eggplant, large dice, roasted 1.5 cups
  • Tomatoes, medium diced 1.5 cups
  • Purple cauliflower florets, roasted 1.5 lbs
  • Chicken, cooked, shredded 20.0 oz
  • Sundried Tomato Vinaigrette, prepared 15.0 oz

Israeli couscous, barley and flat leaf parsley combined with harissa and topped with diced roasted eggplant, tomato and purple cauliflower. Finish with shredded chicken and Sundried Tomato Vinaigrette.

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Preparation

  1. Prepare the Sundried Tomato Vinaigrette

    • Combine the sundried tomatoes with Hellmann's® Classics Salad Dressing Italian.
    • Yield: 15 oz
  2. Finish the Salad

    • Combine couscous, barley, parsley and harissa, and top with eggplant, tomato, cauliflower, and shredded chicken. Drizzle with prepared vinaigrette.
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