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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¾ tasse(s)
Couscous perlé
(Contient Blé)
7 g
Menthe
28 g
Raisins secs sultana
(Peut contenir Arachides, Sésame, Sulfites, Lait, Noix, Gluten, Oeuf, Soya, Moutarde)
7 g
Persil
1 pièce(s)
Gousses d'ail
½ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Échalote
28 g
Pignons
(Contient Pignons Peut contenir Noix)
1 pièce(s)
Concentré de bouillon de légumes
28 g
Jeunes épinards
1 pièce(s)
Citron
Pas inclus dans votre livraison
2.5 cs
Huile*
½ cc
Sel*
1 cs
Beurre*
¼ cc
Poivre*
¼ cc
Sucre*
Informations nutritionnelles
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.