Warm Giant / Pearl Couscous Salad

CREDITS

Various internet recipes

INGREDIENTS

Couscous:2 teaspoon olive oil1 garlic clove , minced½ small onion , finely chopped1 ½ cups (250g/ 8oz) pearl couscous 1 ½ cups vegetable or chicken broth 1 cup water
Roasted Vegetables1 zucchini, chopped1 red bell pepper, sliced ½ red onion, Sliced (can roast or serve fresh)1 teaspoon garlic½ teaspoon salt½ teaspoon black pepperOlive oil
Lemon Dressing 2 teaspoon lemon zest2 tablespoon lemon juice¼ cup extra virgin olive oil1 teaspoon Dijon mustard1 garlic clove , minced1 teaspoon sugar , optional¾ teaspoon cooking / kosher salt½ teaspoon black pepper

METHOD

Couscous Veggies Dressing
Couscous:1. Sauté onion & garlic - Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.2. Couscous & broth - Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.3 Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).
Salad:Dressing - Place Dressing ingredients in a jar and shake well.

To assemble1. Add veggies to couscous 2. Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. 3. Slice red onion and top with parsley Serve at room temperature.

POSTED ON

22 Jun 2024

WOULD YOU LIKE TO ?

COMMENTS