Pearl couscous, roasted tomato & asparagus salad recipe – a delicious recipe with pearl couscous, vegetable stock, tomatoes, shallot, olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Boil the couscous in salted water for 5-6 minutes or until the pearls are al dente.
2
Rinse well toss with a light splash of olive oil.
3
Preheat oven to 180C.
4
Give the tomatoes a light coating of olive oil and pop a drop or two of balsamic vinegar on the tops then place on a baking tray.
5
Bake them for about 4-5 minutes.
6
Just when the skin starts to split remove them from the oven.
7
Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.
8
Mix together the lemon juice, zest and enough olive oil to lightly dress the salad.
9
Season to taste.
10
Toss all the ingredients and dressing in with the couscous and garnish with a few shredded basil leaves.
11
Allow to chill for a few hours before serving.
12
If you are adding cheese do this when ready to serve.
363
kcal
Calories
26
g
Fat
27
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 250 g (8.8oz) pearl couscous, 2 l (3.5pints) vegetable stock, 8 -10 cherry tomatoes, 8 -10 fine asparagus tips, and more.
Yes, Pearl couscous, roasted tomato & asparagus salad recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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