Blu Pearl Couscous Salad with Vegetables, Cashew Nuts and Sesame Dressing

Prep 10 Mins

Cook 40 Mins

Ready 50 Mins

6 Servings


  • 250 gram Blu gourmet pearl couscous
  • 1 juice of a lemon
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • ½ red chilli (finely sliced)
  • 3 tablespoons extra virgin olive oil
  • 80 grams roasted cashew nuts
  • ½ cups fresh coriander leaves
  • 1 cups cooked corn kernels (canned is fine)
  • 200 green beans (cut into small pieces)
  • 300 cooked pumpkin cubes


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