Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and

Submitted by Kiwi Kathy

"Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a ‘toasted pasta specialty’. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method – just like rice – and you can also use it in a variety of dishes – just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You’ll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 6 serves
• Serves: 6

ingredients

• 250 g couscous, Pearl
• 1 lemon, juice only
• 2 tablespoons soy sauce, salt reduced
• 1⁄2 teaspoon sesame oil
• 1⁄2 chili, red, finely sliced
• 3 tablespoons olive oil, extra virgin
• 80 g cashew nuts, roasted unsalted
• 1⁄2 cup coriander leaves
• 1 cup corn, cooked, canned is fine
• 200 g green beans, cooked and cut into small pieces
• 300 g pumpkin, cut into small cubes and cooked

directions

1. Bring large volume of salted water to the boil.
2. Stir in couscous and cook uncovered for 10 minutes.
3. Drain, place in cold water to cool, then drain again.
4. In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
5. Add the cold drained couscous and toss gently.
6. Add the vegatables and toss together very gently before serving.

Reviews

[Coasty]

I really enjoyed this dish and made the effort to find the right couscous. I added some steamed chicken to make it a complete meal. Will be adding this to my "To Keep" recipes. I made this for Aust/NZ swap #35