YOU ARE YOUR INSPIRATION

RECIPESSERVE WITH STYLEMENUSINSPIRATIONSINDEXWORKSHOPSTIPSVEGAN RECIPESGLUTEN FREE RECIPESTWIN BENEFITS (GLUTEN FREE AND VEGAN RECIPES)LATEST UPLOADS

- RECIPES -

PEARL COUSCOUS SALAD

MONDAY, 14TH MARCH 2016

INGREDIENTS
100gms - Israeli pearl couscous
3 pcs - Tomato (finely chopped)
1 pc - Cucumber (finely chopped)
2 pcs - Onions (finely chopped)
9 pcs - Green Olives (halved)
9 pcs - Black Olives (halved)
10 pcs - Brussel Sprouts (halve and saute in a little olive oil and salt)
1 pc - Zucchini (chopped)
14 pcs - Snowpeas (halved)
14 pcs - Cherry Tomato ( halved)
To taste - Salt ( be prudent in adding it as the brussel sprouts and the feta are salty)
1 Tbsp - Beet Microgreens
1 Tbsp - Sunflower Microgreens
1/4th cup or 50 ml or juice of 2 to 3 oranges - Orange juice (fresh or canned )
Lemon rind of 1 Italian or Meyer lemon (grate the lemon reaching just to the white.do not grate the white as it is very bitter)
1 cup - Feta cheese (chopped)

METHOD
Israeli couscous is cooked like any other dried pasta.
Bring the salted water to a boil.
Add the couscous and simmer apprx 15- 20 minutes or till it is cooked a little more than al dente.
Drain it and spread it on a large platter so that the pearls do not stick to each other and drizzle a little oil on it.
Take a salad bowl put the couscous in it and add all the ingredients from tomato to sunflower microgreens to it.
Toss it till everything is well mixed.
Now add the orange juice and mix well.
Finaly add the lemon rind, feta and toss it lightly once more.
Serve chilled.



TWO MORE WAYS TO USE THE PEARL COUSCOUS:

SOUPS
Add it to the soups

SALAD
Add it to a chickpea salad

0

Comments & Queries

    Be the first to Comment

Write a comment

Your email address will not be published. Required fields are marked *

*

ADVERTISEMENTS
Copyright UINSPIRE 2013.Website by Carapace
-