Pearl couscous, roasted tomato & asparagus salad recipe
Pearl cous cous is also called ‘giant or Israeli cous cous’. It’s actually pasta and a wonderfully diverse alternative in salad or served as a hot side dish. For this simple salad you can use any veg or add a bit of feta or buffalo mozzarella.
Each portion provides 3g protein and 100kcals.
Ingredients
- 250 g pearl couscous
- 2 l vegetable stock
- 8 -10 cherry tomatoes
- 8 -10 fine asparagus tips
- 1 shallot, very finely chopped
- 1 splash olive oil
- 1 dash of balsamic vinegar
- 1 lemon, juice & zest
- 1 small bunch of flat leaf parsley, chopped
- 1 grind salt & pepper
- 2 handful basil leaves
- 8.8 oz pearl couscous
- 3.5 pints vegetable stock
- 8 -10 cherry tomatoes
- 8 -10 fine asparagus tips
- 1 shallot, very finely chopped
- 1 splash olive oil
- 1 dash of balsamic vinegar
- 1 lemon, juice & zest
- 1 small bunch of flat leaf parsley, chopped
- 1 grind salt & pepper
- 2 handful basil leaves
- 8.8 oz pearl couscous
- 8.5 cups vegetable stock
- 8 -10 cherry tomatoes
- 8 -10 fine asparagus tips
- 1 shallot, very finely chopped
- 1 splash olive oil
- 1 dash of balsamic vinegar
- 1 lemon, juice & zest
- 1 small bunch of flat leaf parsley, chopped
- 1 grind salt & pepper
- 2 handful basil leaves
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Boil the couscous in salted water for 5-6 minutes or until the pearls are al dente. Rinse well toss with a light splash of olive oil. Preheat oven to 180°C.
- Give the tomatoes a light coating of olive oil and pop a drop or two of balsamic vinegar on the tops then place on a baking tray. Bake them for about 4-5 minutes. Just when the skin starts to split remove them from the oven.
- Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.
- Mix together the lemon juice, zest and enough olive oil to lightly dress the salad. Season to taste.
- Toss all the ingredients and dressing in with the couscous and garnish with a few shredded basil leaves. Allow to chill for a few hours before serving.
- If you are adding cheese do this when ready to serve.
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Marco Pierre White's prawn couscous
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