Produced by:
Recipe Highlights:
- Rich in fiber and antioxidants from the roasted vegetables and leafy greens, supporting digestion and overall health.
- Good source of plant-based protein thanks to the pearl couscous and yoghurt, helping muscle repair and satiety.
- Packed with vitamins C and K from the lemon juice, kale, spinach, and peppers, boosting immunity and bone health.
- Contains healthy fats from the yoghurt and olive oil used in roasting, which promote heart health and aid nutrient absorption.
Keywords:
Vegetable, Lunch, Dinner, Sides, Kale, Spinach, Broccoli, Capsicum, Zucchini
This vibrant Pearl Couscous salad is a celebration of fresh, roasted veggies and bright, zesty flavors. Roasted broccoli, peppers, and zucchini add a smoky sweetness, perfectly balanced by the fresh, tender kale and spinach leaves. The couscous is cooked to a tender bite, soaking up a tangy, creamy dressing made from lemon, Dijon mustard, yoghurt, and fresh herbs like chives and chervil. Sweet raisins add a delightful pop of texture and natural sweetness, making this dish a wholesome, colorful, and satisfying meal that’s perfect for lunch, dinner, or as a crowd-pleasing side.
Ingredients
- 400g Pearl couscous
- ½ bunch of kale, leaves peeled from stork
- ½ bunch of spinach, leaves peeled from stork
- 1 bunch chives
- 1 bunch chervil
- 4 lemons, juiced
- 1 tbsp Dijon mustard
- 1 tbsp sherry vinegar
- 4 tbsp yoghurt
- ½ broccoli, roasted
- 2 red peppers, roasted
- 2 yellow peppers, roasted
- 2 zucchinis, roasted
- 4 tbsp raisins
Method:
- Pre-roast your Broccoli, Peppers and Zucchini until they have charred and softened. 180C degree oven for 20-30 mins then allow them to cool.
- Add your Pearl couscous to a pot, add the stock and simmer away. For the best outcome, cook your couscous like risotto or you can do the absorption method like rice – 1 part couscous to 2 parts stock.
- Take the kale and Spinach leaves off the stalk and blanch them in a pot of boiling water for 10-15 secs and then transfer to a bowl of iced water to keep the leaves green.
- Add your blanched leaves, yoghurt, vinegar, mustard, chives and lemon juice to a blender and blitz together to make your salad dressing.
- Cut up your whole roasted veg into bite sized pieces then add to a mixing bowl with your raisins.
- Once all the stock is absorbed and al dente, add your pearl couscous and dressing to the mixing bowl and combine well.