Pearled couscous salad
Pearled couscous salad. Toast the pearl couscous in extra virgin olive oil. Don't skip this first step and go right to the boiling water, toasting the couscous in extra virgin olive oil is a great way to deepen its color and flavor. It takes very little time and makes a big difference.
Ingredients
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You need 3/4 cups of pearled couscous (Israeli couscous)
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You need 2 of red onions
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Prepare 2 of tomatoes
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Prepare 2 tablespoons of grated ginger
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You need 1/2 of lemon (juice)
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It’s of Olive oil
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Prepare of Siracha
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Prepare of Chilli powder
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Prepare of Salt/pepper
Steps
- Put some water to boil, when it does add salt and couscous, cook for 10mins..
- Finely slice onions and dice tomatoes (small). Put in a mixing bowl together..
- Grate ginger over onions and tomatoes..
- When couscous is done cool down with cold water and let drain (like pasta)..
- When couscous is somewhat dry, fluff and add enough olive oil to coat it evenly..
- Let it cool down in fridge..
- When it’s cold enough, add in mixing bowl with onions,tomatoes and ginger..
- Add lemon juice and season to taste with whatever you like. I used salt, pepper, chilli powder and I loveeeee spicy so I added siracha..
- Enjoy your salad!.
Since it's larger than regular couscous, each scoop of salad is chewy and textured. Place corn in a Dutch oven; cover with water. Meanwhile, in a small saucepan, bring broth to a boil. How to Cook Israeli or Pearl Couscous. You can cook Israeli couscous any number of ways.
