Pearl cous cous, roasted tomato and asparagus salad

Added on 16 May 2014

Pearl cous cous is also called ‘giant or Israeli cous cous’. It’s actually pasta and a wonderfully diverse alternative in salad or served as a hot side dish. For this simple salad you can use any veg or add a bit of feta or buffalo mozzarella.

Serves 6

250g pearl cous cous
2 litres vegetable stock
8-10 cherry tomatoes
8-10 fine asparagus tips
1 shallot, very finely chopped
olive oil
a dash of balsamic vinegar
juice & zest of 1 lemon
a small bunch of flat leaf parsley, chopped
salt & pepper
a few basil leaves
 

Method

Boil the cous cous in salted water for 5-6 minutes or until the pearls are al dente. Rinse well toss with a light splash of olive oil.

Preheat oven to 180°C.

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. Bake them for about 4-5 minutes. Just when the skin starts to split remove them from the oven.

Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.

Mix together the lemon juice, zest and enough olive oil to lightly dress the salad. Season to taste.

Toss all the ingredients and dressing in with the cous cous and garnish with a few shredded basil leaves. Allow to chill for a few
hours before serving.

If you are adding cheese do this when ready to serve.

 

This recipe has been provided by Penny Ericson whose new book Meats, Eats, Drinks and Leaves (around Hampshire & the Isle of Wight) will be released in July.

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