Pearl couscous with cherry tomatoes, feta, pickled onion & pine nuts
Appliance/Function:
Equipment
- 1 Medium pot
- 1 Small bowl
- 1 Large bowl
- 1 Small frypan
Ingredients
Couscous
- 1 tbsp olive oil
- 1 cup pearl couscous pearl
- 2 cube vegetable stock
Onion
- 1 red onion
- 2 tbsp red wine vinegar
- ½ tsp sumac
Salad
- 400 g butter beans
- 250 g cherry tomatoes
- 1 cucumber
- 1 bunch mint leaves
- 1 lemon
- 1 tbsp olive oil
Pine nuts
- ¼ cup pine nuts
To serve
- 1 bunch basil
- 100 g feta cheese
Instructions
Before you start
- Bring a jug of water to a boil.
Cook couscous
- Heat 1 tbsp olive oil in a medium-sized pot over medium heat. Add 1 cup pearl couscous and saute until starting to brown, about 2-3 minutes. Add 300 ml of boiling water, crumble in 2 cube vegetable stock and bring to a boil. Cover and turn the heat to low and simmer for 16 minutes, or until liquid is absorbed, stirring occasionally.
Pickle onion
- Peel and thinly slice 1 red onion into rounds. Add the onion to a small bowl with the 2 tbsp red wine vinegar, a pinch of salt and ½ tsp sumac and stir to combine. Set aside.
Make salad
- Drain and rinse 400 g butter beans. Slice 250 g cherry tomatoes in half. Finely dice the 1 cucumber. Pick 1 bunch mint leaves and finely chop. Slice 1 lemon in half. In a large bowl combine couscous, butter beans, cherry tomatoes, cucumber and mint. Drizzle over 1 tbsp olive oiland squeeze over the lemon juice. Season with salt and pepper. Drain the red onion.
Toast pine nuts
- Heat a small frypan on medium-high heat. Add ¼ cup pine nuts and toast for 2-3 minutes, or until golden.
To serve
- Divide the couscous salad between plates, top with the pickled onion and 1 bunch basil leaves, crumble over 100 g feta cheese and sprinkle over the toasted pine nuts.
Nutrition
Calories: 502kcal | Carbohydrates: 66g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 643mg | Potassium: 976mg | Fiber: 12g | Sugar: 8g | Calcium: 189mg | Iron: 4mg