Warm Pearl Couscous Salad
with Fresh Mint and Sultanas
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Pearl Couscous
(Contains: Wheat)
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
28 g
Baby Spinach
1 unit(s)
Lemon
28 g
Sultana Raisins
(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Peanuts)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
2.5 tbsp
Oil*
1 tbsp
Butter*
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.
