
By Robert Holian
6. Pearl Couscous Salad
6 steps
Prep:40minCook:20min
Updated at: Thu, 17 Aug 2023 03:35:59 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
53
High
Nutrition per serving
Calories740 kcal (37%)
Total Fat31.9 g (46%)
Carbs97.2 g (37%)
Sugars21.4 g (24%)
Protein20.2 g (40%)
Sodium773.5 mg (39%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

80mlolive oil

2red onions
finely sliced

4garlic cloves
minced

2green chillies
deseeded and finely chopped

250gpearl couscous

500mlvegetable stock

80graisins

200gcherry tomatoes
quartered

200groasted red peppers

400gcan chickpeas

1cucumber
seeds removed and chopped into small cubes

2juice of lemons

80galmonds chopped

fresh parsley
chopped

fresh mint
chopped

1 tspsumac
Instructions
Step 1
Toast the almonds in a small fry pan for a couple minutes until nicely golden but not burned.
Step 2
Sauté onion, chilli and garlic until fragrant and onion is translucent. Add sumac and combine.
Step 3
Add the pearl couscous, allowing the oil to coat for a minute or two. Then add stock, turn the heat low to a simmer, and cook with lid on for 10 minutes until cooked and liquid is absorbed. Cooking time may vary so check the box of your pearl couscous. Allow to cool.
Step 4
While cooling, prepare the rest of the ingredients and add all but the almonds and lemon juice to a large bowl.
Step 5
Stir through the pearl couscous mixture, and dress with the lemon juice.
Step 6
Serve, topped with the almonds.