Warm Pearl Couscous Salad
with Fresh Mint and Sultanas- Blé
- Lait
- Pignons
- Soya
- Gluten
- Peut contenir des traces d’allergènes
- Lait
- Sésame
- Oeuf
- Poisson
- Moutarde
- Crustacés
- Noix
- Blé
- Sulfites
- Arachides
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.
Ingrédients
¾ tasse(s)
Couscous perlé
(Contient: Blé Peut contenir : Soya, Gluten)
7 g
Menthe
7 g
Persil
1 pièce(s)
Gousses d'ail
½ tasse(s)
Feta, émietté
(Contient: Lait)
1 pièce(s)
Échalote
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Soya, Gluten, Lait, Sésame, Oeuf, Poisson, Moutarde, Crustacés, Noix, Blé, Sulfites)
28 g
Jeunes épinards
1 pièce(s)
Citron
28 g
Raisins secs sultana
(Peut contenir : Soya, Gluten, Lait, Sésame, Oeuf, Moutarde, Noix, Sulfites, Arachides)
28 g
Pignons
(Contient: Pignons Peut contenir : Arachides)
Pas inclus dans votre livraison
1 cs
Beurre*
¼ cc
Sucre*
½ cc
Sel*
2.5 cs
Huile*
¼ cc
Poivre*
Ustensiles
Instructions
- 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.
