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Pearl Couscous Salad
Pearl Couscous Salad
Cathy Kirkham
Ingredients
Couscous
- 1 cup pearl couscous
- 1 tbsp olive oil
- 1 1/2 cups vegetable broth
Vegetables
- 8 stalk asparagus
- 1/2 red and 1/2 yellow pepper
- 2 thick slices red onion
- 2 tbsp finely chopped preserved lemon
- 2 tbsp fresh dill (or herb of your choice)
Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- 6 tbsp olive oil
- 1/2 tsp salt
- Few grinds of pepper
Directions
Couscous
Lightly toast couscous in oil. Add Broth, bring to boil, cover and simmer over heat 8-10 min. Stir occasionally.
Vegetables
Brush vegetables with oil. Grill on barbecue. Cut into small pieces.
Add dressing of your choice, start 2-3 tbsp, add more as desired.
Dressing
Whisk ingredients together.
