Spring pearl couscous salad
Season :Spring Servings :4 Diet :Vegan (if you use vegan feta) Time :35 minutes Difficulty :Easy
A great make-ahead salad for a picnic, to take to work but it makes a great dinner as well! This salad is perfect to make a big batch of when you have a large group of people for dinner. You can serve it optional with some herby sausages.
- 300 gr. Pearl couscous
- 100 gr. baby asparagus
- 200 gr. sugar snaps (or frozen peas)
- 100 gr. of rocket
- A big handful of radishes
- 250 gr. cherry tomatoes
- A big handful of mint
- Block of feta cheese
- Handful of chopped roasted pistachio nuts
- 2 cloves of garlic
- 1-2 lemons
- Good quality extra virgin olive oil
- Vegetarian stock cube
- Balsamic vinegar
- Optional: pickled jalapeño
- Preheat the oven to 180C.
- Cook the pearl couscous in the stock according to the package, drain when ready and rinse with cold water.
- Meanwhile bake the cherry tomatoes with a good drizzle of olive oil, balsamic vinegar, salt, pepper and 2 garlic cloves in the oven on 180C for 20-30 minutes.
- Steam the sugar snaps and the asparagus for a couple of minutes (in a colander over a pan with cooking water and a lid on top) and add to the pearl couscous.
- When cooled add the rocket, chopped mint, quartered radishes, the juice of 1-2 lemons, salt, pepper and extra virgin olive oil.
- Top the couscous salad with some crumbled feta, the chopped pistachios and the oven baked tomatoes (optional to add some pickled chili peppers for some heat!) Serve at room temperature.
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