Pearled Couscous Veggie Salad
Pearled Couscous Veggie Salad
Delight in our Pearled Couscous Veggie Salad: a refreshing blend of couscous, veggies, and tangy cheese, tossed in a flavorful dressing!
Ingredients
2 Tablespoons avocado oil
1 cup pearled couscous
1 1/2 cups water or vegetable broth
1/2 teaspoon salt
1/2 pound asparagus or green beans
1/2 cup feta or goat cheese, crumbled
1/2 cup black olives
a large handful of baby spinach or arugula
1 cup baby tomatoes, cut in half
1 small red onion, peeled, finely diced
Optional: 1 cup oven-roasted butternut squash
Salad Dressing
1/3 cup cold-pressed olive oil
1/4 cup raw apple cider or red wine vinegar
1 small garlic clove, crushed
1 teaspoon Dijon mustard
1 Tablespoon maple syrup
1 teaspoon Italian herbs
A pinch of salt and a few cracks of black pepper
Putting it All Together
Add all the dressing ingredients into an empty glass bottle, seal with lid and shake until it’s well mixed or blend in a small blender until smooth. Set aside.
Add the 2 Tablespoons of avocado oil into a pot or pan. Heat the oil over medium heat, then add the pearl couscous and toast, stirring every now and again until the couscous is golden brown in color.
Add the water or vegetable broth and salt to the pearled couscous. Turn down the heat to low-medium, cover with lid and cook for about 12-15 minutes until the couscous is tender. Watch that it does not burn, add a little more liquid if you need to.
Remove from heat.
Immediately add half the salad dressing to the warm, cooked couscous and set aside to cool.
Blanch the asparagus or green beans in boiling water for 1-2 minutes, then remove the green beans or asparagus from the boiling water and add into ice water to stop the cooking process.
Strain and dry with a paper towel and cut them into 1 inch pieces.
Mix the couscous with green beans or asparagus, add the rest of the salad ingredients and pour the remaining dressing on top.
Garnish with edible flowers like pansies or nasturtiums.