Posted by Here is a light salad with couscous and a vinaigrette. The texture of pearl couscous is unique, and it works well with the crunch from fresh vegetables. With summers fast approaching, a light salad for lunch is such a great idea.
Couscous is a North African dish made from tiny steamed balls of semolina flour. I love regular couscous and keep a pack always handy to fix a quick meal. The pearls take a little longer to cook, but they add a lot to the dish.
Pair it with cooked vegetables and protein for a delicious meal. I usually cook couscous in lightly salted water and occasionally in stock. I hope you do enjoy this salad.
Preparation time: 15-20 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
- Pearl couscous 150 gms
- Onions sliced ½
- Cherry tomatoes 5-6 sliced
- Corn 3 tbsp
- Feta cheese 2tbsp
- Radish 2 sliced
- Rocket leaves ½ cup
Dressing
- Olive oil 2 tbsp
- Lemon juice 1 tbsp
- Honey 1 tsp
- Thyme ¼ tsp
- Salt and pepper
Method :
Bring some water to boil in a deep bottom pan. Add the measured quantity of pearl couscous and let it cook with intermittent stirring. After 6-7 minutes, turn off the heat and let the couscous drain in a colander. Add a little oil to avoid the pearls getting attached. In the meantime, place the ingredients for dressing in a jar and give a good mix.
In a big mixing bowl, place all the ingredients except the cheese. Pour the dressing and give it a toss. Add the cheese and toss again. Serve immediately.
Magic Ingredient 