Pearl couscous is one of those ingredients I don’t cook with anywhere near enough, so when I was trying to come up with a salad as part of lunch for Mother’s Day I knew it was time to pull it out of the pantry again. It’s such a great base for a salad, and holds up well for leftovers too (if it lasts that long!).
I had some great little tomatoes so decided to roast them up as the star vegetable in the salad, and to keep it simple on the dressing front and it came together a treat. My mum even snaffled some to take home with her afterwards!
- 2 punnets cherry (or mini roma) tomatoes
- 4 cloves garlic
- 2 cups pearl couscous
- 2 1/2 cups vegetable stock
- Half a bunch of flat leaf parsley
- 1/4 cup of roasted peppers
- 250g baby spinach
- 150g feta
- Juice of a lemon
- Preheat the oven to 160C
- Halve the tomatoes and place them cut side up on a baking dish with the unpeeled garlic cloves. Drizzle with oil and roast for 25 minutes (or until starting to shrivel and blacken). Set aside to cool
- Bring the stock to the boil then add the couscous and reduce to a simmer for 6 minutes, then remove from the heat and cover for 10 minutes, or until liquid has been absorbed. Rinse under cold water and set aside
- Roughly chop the parsley and roasted peppers
- In a large bowl combine the couscous and tomatoes, including any remaining oil from cooking. Remove the garlic from the skin and add to the couscous with the parsley, peppers and spinach and toss to combine
- Crumble the feta over the top and drizzle with the lemon juice
Colourful, healthy, delicious and easy to prepare – perfect! You can even roast the tomatoes and cook the couscous the day before if need be, which is definitely useful if you’re going to be short on time (or oven space) on the day you need it!
Do you have any ingredients you just don’t cook with enough?