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–+ servings

Pearl Couscous Salad

A fresh and vibrant pearl couscous salad packed with Mediterranean-inspired flavours, crunchy vegetables and a zesty dressing. Perfect as a light lunch, meal prep option or colourful side for sharing.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Soya-Free Recipes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 432 kcal

Equipment

1 oven tray
2 saucepan
1 large salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 250 g courgette
  • 250 g aubergine
  • 200 g red onion
  • 1 large orange pepper
  • olive oil
  • 225 g cherry tomatoes
  • 200 g pearl couscous
  • 100 g Puy lentils (or green lentils)
  • 1 tbsp extra-virgin olive oil
  • 90 g kalamata olives
  • 3 Tbsp capers
  • 2 handfuls mixed leaves
  • 100 g feta optional

FOR THE DRESSING

  • 5 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1-2 tbsp harissa paste according to taste
  • 2 garlic cloves grated
  • maple syrup or sugar to taste
  • pinch salt

Instructions
 

  • Preheat the oven 240C / fan 220C / 475F / gas 9.
  • Cut the courgette into 2-cm [0.8-inch] thick half-moon wedges. Cut the aubergines into 2cm [0.8-inch] cubes. Cut the red onion into eighths. Deseed the pepper and cut into eighths. Scatter the vegetables on an oven tray. Toss in 2 Tbsp of olive oil. Season with salt and pepper. Cook for 25 minutes.
    250 g courgette, 250 g aubergine, 200 g red onion, 1 large orange pepper, olive oil
  • Add the tomatoes to the tray and cook for a further 10 minutes.
    225 g cherry tomatoes
  • In the meantime heat 2 saucepans filled with water. When the water is boiling, salt the water.
  • Cook the pearl couscous in one pan until cooked (about 8-10 mins) and the lentils in the other (about 15 mins).
    200 g pearl couscous, 100 g Puy lentils (or green lentils)
  • When done drain both well.
  • Place the couscous in a large salad bowl, toss in 1 Tbsp extra virgin oil to separate the grains.
    1 tbsp extra-virgin olive oil
  • Mix in the lentils.
  • Make the dressing by whisking together all its ingredients. Set aside.
    5 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1-2 tbsp harissa paste, 2 garlic cloves, maple syrup or sugar to taste, pinch salt
  • When the vegetables are done, add them to the salad bowl. Top with the olives and capers.
    90 g kalamata olives, 3 Tbsp capers
  • Toss everything in the dressing.
  • Just before serving Add the salad leaves on top plus the feta is using.
    2 handfuls mixed leaves, 100 g feta

Nutrition

Serving: 1servingCalories: 432kcalCarbohydrates: 49gProtein: 14gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 589mgPotassium: 508mgFiber: 11gSugar: 7gVitamin A: 1437IUVitamin C: 61mgCalcium: 139mgIron: 3mg

Find this recipe online:

Pearl Couscous Salad

https://theflexitarian.co.uk/recipe-items/pearl-couscous-salad/