Broken wheat (Daliya) salad

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




  1. 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.
  2. 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.
  3. 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.



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