Black Garlic Couscous Pearl Salad

Prep Time15

Cook Time10

Course: Pasta, Salad, Side Dish

Cuisine: Mediterranean, Vegetarian

Keyword: black garlic, black garlic couscous, Couscous, Couscous Pearl Salad, garlic couscous, Pearl couscous, warm salad

Servings: 1

Equipment

saucepan
serving platter

Ingredients

1 tbsp olive oil
1/2 cup pearl couscous
1 cup vegetable stock
3 sliced spring onions
3 cloves black garlic (finely diced with a wet chopping board)
1 red capsicum (finely chopped)
2 tbsp parsley (finely chopped
1 handful torn rocket leaves or baby spinach leaves
50 gms feta (broken into bite size pieces)

Instructions

heat oil in a saucepan and toast couscous until lightly golden (approx 2 mins)
cover with stock and gently simmer for 8-10 mins until liquid has absorbed and pearls are cooked (add extra stock if necessary to cook a little longer)
remove from heat, stir through 1 tbspn olive oil (extra), then add chopped vegetables & herbs to the saucepan and mix thoroughly
arrange on a serving platter with rocket or spinach leaves
dot with feta and serve warm

Notes

Suggested Variations:

Mediterranean: add ¼ cherry tomatoes, ¼ discs of cucumber, baby spinach, sliced black olives and add chick peas. Garnish with chopped parsley.

Asian: add sauté mushrooms, sliced snow peas and celery. Garnish with pine nuts and coriander.

Roasted Vegetable: dice and roast a mixture of your favourite vegetables (carrots, parsnips, sweet potato, cauliflower, zucchini)

To bring together a Cold Salad for a hot day, add 1 tblsp olive oil to cooked couscous. Stir occasionally whilst cooling to avoid couscous forming clumps. Just before serving add vegetables and stir through a dressing that will pair with your choice of healthy herbs and vegetables. I find a dressing is not always necessary if the salad is fresh and moist.