Ingredients:

  • 400g Pearl cous cous
  • ½ bunch of kale, leaves peeled from stork
  • ½ bunch of spinach, leaves peeled from stork
  • 1 bunch chives
  • 1 bunch chervil
  • 4 lemons, juiced
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sherry Vinegar
  • 4 Tbsp Yoghurt
  • ½ broccoli, roasted
  • 2 Red peppers, roasted
  • 2 Yellow peppers, roasted
  • 2 Zucchini, roasted
  • 4 Tbsp Raisins

Method:

  1. Pre-roast your Broccoli, Peppers and Zucchini until they have charred and softened. 180 degree oven for 20-30 mins then allow them to cool.
  2. Add your Pearl couscous to a pot, add the stock and simmer away. For the best outcome, cook your couscous like risotto or you can do the absorption method like rice – 1 part couscous to 2 parts stock.
  3. Take the kale and Spinach leaves off the stalk and blanch them in a pot of boiling water for 10-15 secs and then transfer to a bowl of iced water to keep the leaves green.
  4. Add your blanched leaves, yoghurt, vinegar, mustard, chives and lemon juice to a blender and blitz together to make your salad dressing.
  5. Cut up your whole roasted veg into bite sized pieces then add to a mixing bowl with your raisins.
  6. Once all of the stock is absorbed and al dente, add your pearl couscous and dressing to the mixing bowl and combine well.

  Transfer to a salad bowl and it’s ready to serve.

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