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Home Parelcouscous salade met geroosterde groenten en feta

Vegetarian Mediterranean Summer Salad Pearl couscous Easy

Pearl couscous is larger and creamier than regular couscous, and you notice it immediately when you make a salad with it. The small pearls absorb the dressing perfectly and give the salad a nice, substantial bite. Combine them with roasted vegetables, salty feta and a fresh lemon-herb dressing and you have a dish that will make everyone happy. Serve it in a spacious salad bowl so you can toss everything well and present it nicely on the table.

x_ckl_recipe_markerPearl couscous salad with roasted vegetables and feta Pearl couscous salad with roasted vegetables, feta and a fresh lemon-herb dressing. Easy to make, great for sharing. How to make a pearl couscous salad with roasted vegetables and feta? Side dish Mediterranean 4 servings 15 min 25 min 40 min

Preheat the oven to 200°C (fan 180°C).
Cut the zucchini, bell peppers and red onion into large pieces. Spread them over a baking tray, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20 to 25 minutes in the oven until the vegetables are soft and lightly golden. Then let them cool.
Cook the pearl couscous in plenty of salted water according to the package instructions, about 8 to 10 minutes, until al dente. Drain and rinse briefly with cold water so the pearls don't stick together.
Make the dressing: mix the juice of 1 lemon with 3 tablespoons olive oil, 1 teaspoon honey, 1 crushed clove of garlic and some salt and pepper. Stir well.
Spoon the pearl couscous into a large salad bowl. Add the roasted vegetables and pour the dressing over. Mix everything well.
Add the roughly chopped parsley and mint and toss gently once more.
Crumble the feta over and sprinkle the toasted pine nuts on top as the final touch. Serve immediately or let it sit for a while so the flavors can develop.

Vegetarian Mediterranean Summer Salad Pearl couscous Easy 300 g pearl couscous 1 zucchini 2 bell peppers (red and yellow) 1 red onion 5 tbsp olive oil 200 g feta 50 g toasted pine nuts 1 lemon (juice) 1 tsp honey 1 clove garlic Handful fresh parsley Handful fresh mint Salt and pepper to taste Large salad bowl Baking tray Large pot Colander Cutting board Sharp knife Small bowl (for the dressing) Whisk or fork Salad bowls salad-bowl Bowls & Bowls bowls Chopping Board chopping-board Whisks whisk ASA Selection Salad bowl Saisons Denim Blue ø 30 cm Asa Selection ["Saladeschaal"] ASA Selection Salad bowl Saisons Eucalyptus ø 29 cm Asa Selection ["Saladeschaal"] Cookinglife Salad Bowl - Bamboo - ø 28 cm Cookinglife Saladeschaal Cosy & Trendy Salad bowl Listra ø 24 cm Cosy & Trendy Saladeschaal Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta Tropical Hugo Spritz with passion fruit and mint foodies-tropische-hugo-spritz-met-passievrucht-en-munt Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-met-ricotta-en-basilicum-2 Overnight oats with mango and coconut foodies-overnight-oats-met-mango-en-kokos

Recipe

Pearl couscous salad with roasted vegetables and feta

Pearl couscous salad with roasted vegetables, feta and a fresh lemon-herb dressing. Easy to make, great for sharing.

Course	Side dish
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Large salad bowl
Baking tray
Large pot
Colander
Cutting board
Sharp knife
Small bowl (for the dressing)
Whisk or fork

Ingredients

300 g pearl couscous
1 zucchini
2 bell peppers (red and yellow)
1 red onion
5 tbsp olive oil
200 g feta
50 g toasted pine nuts
1 lemon (juice)
1 tsp honey
1 clove garlic
Handful fresh parsley
Handful fresh mint
Salt and pepper to taste

How to make a pearl couscous salad with roasted vegetables and feta?

Preheat the oven to 200°C (fan 180°C).
Cut the zucchini, bell peppers and red onion into large pieces. Spread them over a baking tray, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20 to 25 minutes in the oven until the vegetables are soft and lightly golden. Then let them cool.
Cook the pearl couscous in plenty of salted water according to the package instructions, about 8 to 10 minutes, until al dente. Drain and rinse briefly with cold water so the pearls don't stick together.
Make the dressing: mix the juice of 1 lemon with 3 tablespoons olive oil, 1 teaspoon honey, 1 crushed clove of garlic and some salt and pepper. Stir well.
Spoon the pearl couscous into a large salad bowl. Add the roasted vegetables and pour the dressing over. Mix everything well.
Add the roughly chopped parsley and mint and toss gently once more.
Crumble the feta over and sprinkle the toasted pine nuts on top as the final touch. Serve immediately or let it sit for a while so the flavors can develop.

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This salad is also delicious the next day. Store it covered in the fridge and add some fresh herbs and a drizzle of olive oil just before serving. Perfect as a take-to-work lunch option.

A large, attractive salad bowl makes a difference when serving. Not only because you have enough space to mix everything properly, but also because a beautiful bowl sets the mood on the table. Choose a model that is sturdy enough for everyday use and wide enough to accommodate large portions.

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