Best Gourmet Pearl Couscous Salad With Vegetables And Cashew Nuts And Recipes

Pearl Couscous Salad image

Provided by Susan

Time 8h50m

Yield 6

Number Of Ingredients 19

5 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
2 ½ cups water
½ cup French lentils
water to cover
2 Roma (plum) tomatoes, diced
1 small cucumber, seeded and diced
1 red bell pepper, diced
½ cup dried cranberries
½ cup golden raisins
⅓ cup diced red onion
¼ cup 1/2-inch slices of fresh chives
2 tablespoons chopped flat-leaf parsley, or more to taste
1 green onion, thinly sliced
1 teaspoon ground sumac
¼ cup olive oil
2 lemons, juiced
2 tablespoons honey, or more to taste
salt and ground black pepper to taste

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and image

Provided by Kiwi Kathy

Categories Vegan

Time 20m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 11

250 g couscous, Pearl
1 lemon, juice only
2 tablespoons soy sauce, salt reduced
1/2 teaspoon sesame oil
1/2 chili, red, finely sliced
3 tablespoons olive oil, extra virgin
80 g cashew nuts, roasted unsalted
1/2 cup coriander leaves
1 cup corn, cooked, canned is fine
200 g green beans, cooked and cut into small pieces
300 g pumpkin, cut into small cubes and cooked

Steps:

Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.