Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad
Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad
Ingredients
- 1 cup pearl couscous
- 1 red onion small, cut into thin rounds
- 1–2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground sumac
- 400 g canned butter beans drained & rinsed
- 2 cups cherry tomatoes mixed colours are great
- 2 lebanese cucumbers finely diced
- 1 cup mint leaves finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 lemon juice squeezed
- 100 g marinated persian feta in oil
- 1 cup basil leaves
- 2/3 cup pine nuts toasted
Instructions
- Place a medium–large saucepan of salted water over high heat. Add the pearl couscous and bring to the boil. Immediately reduce the heat and simmer for 7–8 minutes (be careful not to overcook). Drain, run under cold water and set aside.
- Place the red onion, red wine vinegar, salt and sumac in a bowl and stir to combine. Let it sit while you prepare the salad.
- In a large bowl, mix together the pearl couscous, butter beans, cherry tomatoes, cucumber and mint. Drizzle over the olive oil and squeeze over the lemon juice. Season well and toss to combine.
- Spoon the salad onto a large serving plate. Drain the red onion and add the rings to the salad. Top with the persian feta and some of the marinating oil. Then add the basil leaves and toasted pine nuts
Nutrition
Calories: 322kcalCarbohydrates: 43gProtein: 11gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 626mgPotassium: 634mgFiber: 7gSugar: 4gVitamin A: 884IUVitamin C: 23mgCalcium: 77mgIron: 4mg
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