As a young naive child I went shopping once and picked up daliya once instead of couscous. Laugh away, but I think it was fate because since then I have been determined to find a recipe that tastes good and uses up all that daliya! This recipe is actually inspired from a friend’s mother-in-law’s recipe. It was made with couscous and tasted so light and divine that i just had to recreate the dish, but with my own spin on it. Cue the daliya salad!
I had a blast making this. It comes together in literally 20 minutes, is healthy and also a great way to use up all those vegetables on the brink of death in your fridge!
1/3 cup broken wheat (daliya)
1 cup of vegetable stock
1/2 cup water
1 zucchini – chopped
1 capsicum – diced
1 medium onion – sliced
2 cloves of garlic – chopped
1/2 cup broccoli florets
2 tablespoons butter
pomegranate seeds (optional)
salt and pepper to taste
- Pressure cook your daliya with the vegetable stock and water for 1 whistle on high flame, then lower flame and cook for 5 minutes more. Set aside for pressure to naturally release.
- In another pan, add butter and garlic till aromatic. Add onions and cook till translucent. Add in the zucchini, capsicum and broccoli an let it cook on a low flame for 5-6 minutes.
- Once the vegetables are ready, add to the daliya, top with pomegranate pearls and serve warm!
I served the salad with a sweet and spicy sausage curry, but you can serve it with any curry on the side!
Note: I did not have vegetable stock on hand so I just used one maggi stock cube. Also, please do not add pomegranate to anything hot, it will turn everything gross! Been there, done that. Trust me on this one.