Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
6 serves
- Serves:
- 6
ingredients
- 250 g couscous, Pearl
- 1 lemon, juice only
- 2 tablespoons soy sauce, salt reduced
- 1⁄2 teaspoon sesame oil
- 1⁄2 chili, red, finely sliced
- 3 tablespoons olive oil, extra virgin
- 80 g cashew nuts, roasted unsalted
- 1⁄2 cup coriander leaves
- 1 cup corn, cooked, canned is fine
- 200 g green beans, cooked and cut into small pieces
- 300 g pumpkin, cut into small cubes and cooked
directions
- Bring large volume of salted water to the boil.
- Stir in couscous and cook uncovered for 10 minutes.
- Drain, place in cold water to cool, then drain again.
- In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
- Add the cold drained couscous and toss gently.
- Add the vegatables and toss together very gently before serving.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.