Warm Pearl Couscous Salad
with Fresh Mint and Sultanas- Wheat
- Milk
- Pine nuts
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Sesame
- Egg
- Fish
- Mustard
- Crustaceans
- Tree nuts
- Wheat
- Sulphites
- Peanuts
This delicious salad is filled with bright and fresh ingredients like mint and parsley and gets an added pop of sweetness from sultanas. Tossed in a zippy lemon vinaigrette and finished with crumbled feta, it's an easy mid-day meal that will keep you satisfied all afternoon.
Ingredients
¾ cup
Pearl Couscous
(Contains: Wheat May be present: Soy, Gluten)
7 g
Mint
7 g
Parsley
1 unit(s)
Garlic, cloves
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Shallot
1 unit(s)
Vegetable Broth Concentrate
(May be present: Soy, Gluten, Milk, Sesame, Egg, Fish, Mustard, Crustaceans, Tree nuts, Wheat, Sulphites)
28 g
Baby Spinach
1 unit(s)
Lemon
28 g
Sultana Raisins
(May be present: Soy, Gluten, Milk, Sesame, Egg, Mustard, Tree nuts, Sulphites, Peanuts)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Peanuts)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Sugar*
½ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- Meanwhile, peel, then thinly slice shallot into 1/8-inch slices.
- When hot, add 1 tbsp butter, then shallots. Cook, stirring often, until softened, 1-2 min.
- Add couscous, then cook, stirring often, until couscous is slightly golden, 2-3 min. Add 1 1/2 cups water, vegetable broth concentrate and 1/4 tsp tsp salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- Pick mint leaves from stems, then roughly chop.
- Roughly chop spinach.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Strain couscous, then return to the same pot, off heat.
- Add 1/2 tbsp oil, then stir to coat.
- To a large bowl, add 1 tbsp lemon juice, 2 tbsp oil, 1/4 tsp garlic and 1/4 tsp sugar (NOTE: Reference garlic guide). Season with salt and pepper, then whisk to combine.
- Add couscous, spinach, parsley, mint, raisins, lemon zest and half the feta to the bowl with the dressing, then toss to combine. Season with salt and pepper to taste.
- Divide warm couscous salad between plates, then sprinkle pine nuts and remaining feta over top.
