Author
blucouscous
Category
CHRISTMAS RECIPE
Date
DECEMBER 15, 2021
Yields
8 Servings
You can easily adapt this salad to your taste. It can be served with a mixed green salad.
- 5 tbsp olive oil
- 1 tsp curry powder
- 1 pack of 400g pearl couscous
- 4 cups hot vegetable stock
- salt and freshly ground black pepper
- juice of 1 lemon
- a 400g can of chickpeas, drained and rinsed
- a 400g can of butter beans, drained and rinsed
- 1 cup of walnuts
- 20 cherry tomatoes halved
- 4 tbsp of finely cut chives
- ½ cup chopped parsley
- 4 small oranges, cut into segments or slices
- 8 medium radishes, sliced
- 1Pour 1 tbsp of the lemon olive oil in a non-stick pan. Add curry powder and pearl couscous and stir on medium heat for 20 seconds. Add vegetable stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.
- 2When cooked, transfer to a platter and carefully spread the couscous separating the grains with a fork. Once cold, cover and refrigerate until ready to use.
- 3In a bowl mix remaining 4 tbsp of olive oil with the lemon juice and a little salt and pepper. Add the cooked couscous and gently mix to separate the grains. Gently add the chickpeas, butter beans, walnuts, cherry tomatoes, and parsley.
- Garnish with oranges segments and radish slices and sprinkle with chives.
- Bon Appetit.
