Pearl Couscous And Pomegranate Salad Recipes

PEARL COUSCOUS SALAD

Pearl Couscous Salad image

This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.

Provided by Susan

Categories Salad 100+ Pasta Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 19

Ingredients

5 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
2 ½ cups water
½ cup French lentils
water to cover
2 Roma (plum) tomatoes, diced
1 small cucumber, seeded and diced
1 red bell pepper, diced
½ cup dried cranberries
½ cup golden raisins
⅓ cup diced red onion
¼ cup 1/2-inch slices of fresh chives
2 tablespoons chopped flat-leaf parsley, or more to taste
1 green onion, thinly sliced
1 teaspoon ground sumac
¼ cup olive oil
2 lemons, juiced
2 tablespoons honey, or more to taste
salt and ground black pepper to taste

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g

PEARL COUSCOUS AND POMEGRANATE SALAD

Pearl Couscous and Pomegranate Salad image

A friend of a friend brought this delicious salad to a bbq. LOVED IT and couldn't find a version on here, so sharing. She couldn't give me measurements so these are estimates.

Provided by Satyne

Categories < 15 Mins

Time 13m

Yield 10 side serves

Number Of Ingredients 8

Ingredients

250 g pearl couscous
1 pomegranate
2 tablespoons dukkah
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
1/3 cup dates
1/3 cup slivered almonds
1/4 cup mint leaf

Steps:

1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
2. Add olive oil, walnut oil and dukkah and mix.
3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
4. Add fresh mint leaves prior to serving.

Nutrition Facts : Calories 176.3, Fat 5, SaturatedFat 0.5, Sodium 3.7, Carbohydrate 29.2, Fiber 3.3, Sugar 7.1, Protein 4.6

GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and image

Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a 'toasted pasta specialty'. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method - just like rice - and you can also use it in a variety of dishes - just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You'll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.

Provided by Kiwi Kathy

Categories Vegan

Time 20m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 11

Ingredients

250 g couscous, Pearl
1 lemon, juice only
2 tablespoons soy sauce, salt reduced
1/2 teaspoon sesame oil
1/2 chili, red, finely sliced
3 tablespoons olive oil, extra virgin
80 g cashew nuts, roasted unsalted
1/2 cup coriander leaves
1 cup corn, cooked, canned is fine
200 g green beans, cooked and cut into small pieces
300 g pumpkin, cut into small cubes and cooked

Steps:

Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.

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