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Vegan Pearl Couscous and Orange Salad

Vegan Pearl Couscous and Orange Salad
Salads

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SERVES:
8
DIFFICULTY:
Easy
PREP TIME:
15 minutes
COOK TIME:
15 minutes

Ingredients

  • 5 tbsp olive oil
  • 1/2 tsp curry powder
  • 1 1/2 cups pearl couscous
  • 3 cups hot vegetable stock
  • 400 g can of chickpeas, drained andrinsed
  • 400 g can of butter beans, drainedand rinsed
  • 1 cup walnuts
  • 16 cherry tomatoes halved
  • 2 tbsp finely cut chives
  • 3 tbsp chopped parsley
  • 4 small oranges, cut into segments or slices
  • 8 medium radishes, sliced
  • 1 lemon, juice
  • salt and freshly ground black pepper
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Method

  • Pour 2 tbsp of the 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.
  • When cooked, transfer to a tray and spread the couscous briefly, separating the grains with a fork. Once cold, cover and refrigerate until ready to use.
  • In a bowl mix remaining 3tbsp 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, chives and parsley.
  • Garnish with oranges segments and radish slices.
    You can easily adapt this salad to your taste. It can be served with a mixed green salad.

Notes

This recipe was supplied by Gabriel Gaté’s and the team at Blu Gourmet Pearl Cous Cous. For more like this click here