A melange of roasted vegetables combines with Israeli pearl couscous, herbs, feta and chickpeas on crisp baby greens with a delicious lemon-balsamic vinaigrette.
Toasted Pearl Couscous Salad
By Sue Lau | Palatable Pastime
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I first had this (more like just something like it) when I stopped in for lunch at a local caterer called Fresco, in Kettering Ohio. I really loved it. There is quite a lot going on in there, and it can easily vary with different types of veggies. I have also seen similar recipes online for toasted couscous with roasted veggies. None of salad greens like this though. I think it makes a great vegetarian entree salad.
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Toasted Pearl Couscous Salad
Ingredients
- 1 cup pearl couscous
- 1 tbsp. lemon-infused olive oil
- 1 cup water
- salt and pepper
- 1 fuyu persimmon peeled and chopped
- 1 small zucchini chopped
- 1 shallot chopped
- 2 teaspoons lemon-infused olive oil
- salt and pepper
- 1/2 cup pitted kalamata olives
- 1/4 cup toasted pine nuts
- 3.5-4 ounces crumbled feta cheese
- 1/2 cup cooked chickpeas
- 1/4 cup golden berry blend mixed golden raisins, dried cranberries, dried blueberries, and dried cherries
- 6-8 cups torn baby greens
- small handful of basil leaves
- small handful of Italian parsley leaves
- 3 ounces lemon-infused olive oil
- 2 ounces white balsamic vinegar
- 1 teaspoon basil paste
- salt and pepper
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400F.
- Place couscous and the one tablespoon of olive oil in a saucepan. Cook, stirring, until couscous becomes a toasty brown color, the way you would brown vermicelli in rice-a-roni.
- Add water to pan along with salt and pepper. Bring to a boil, then lower heat, cover and simmer for ten minutes. Remove from heat and let sit quietly with the lid on.
- Toss chopped persimmon, chopped zucchini and chopped shallot with oil salt and pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and lightly caramelized.
- Place roasted vegetables, cooked couscous, olives, pine nuts, feta, chickpeas raisin blend in a bowl and gently stir to mix.
- Toss baby greens with torn basil leaves and parsley leaves.
- Whisk together the remaining olive oil, balsamic vinegar, basil paste (or pesto), with salt and pepper.
- Mix about 2 ounces of the vinaigrette with the couscous mixture.
- Place greens on a serving plate and top with couscous topping. Drizzle with extra vinaigrette if desired.
- Sprinkle with a little parmesan cheese if you like.
Notes
Nutrition
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