In this salad I often use leftover vegetables. It’s very tasty and great for a barbecue or on its own.

salt
250 g pearl couscous
juice of 1 lemon
2 tbsp soy sauce
1/2 tsp sesame oil
1/2 a red chilli, finely sliced
3 tbsp extra virgin olive oil
about 80 g roasted cashew nuts
1/2 cup coriander leaves
1 cup cooked corn kernels (canned is fine)
200 g cooked green beans, cut into small pieces
300 g cooked pumpkin cubes

Bring a large volume of salted water to the boil. Stir in the couscous and cook uncovered for 10 minutes. Drain the couscous, 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 coriander leaves. Add the cold drained couscous and toss gently.

Add the vegetables and toss together very gently before serving.
Gourmet Pearl Couscous Salad with Vegetables and Cashew Nuts and a Sesame Dressing
COUSCOUS THE WHOLE FAMILY WILL LOVE Gabriel Gaté
Recipes Gabriel Gaté has created these wonderful Gourmet Pearl Couscous Recipes for you to enjoy!

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