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

Details

  • Cuisine: English
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. 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.
  2. 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.
  3. Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.
  4. Mix together the lemon juice, zest and enough olive oil to lightly dress the salad. Season to taste.
  5. 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.
  6. If you are adding cheese do this when ready to serve.

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Asparagus with shallots

Roasted vegetable couscous

Marco Pierre White's prawn couscous

 

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