Warm Mediterranean Salad with Pearl Couscous and Pesto
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 18, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 18, 2018.
This salad is great served cold too – and makes for a super quick and easy dinner. Make it earlier in the day and store it in the fridge, in an airtight container, until dinner time!
Ingredients
Warm Mediterranean Salad
- 1 Palermo capsicum, diced 2cm
- 1 punnet cherry tomatoes
- 25g pine nuts
- 100g pearl couscous
- 100g veggie rocket and walnut pesto
- 1 tablespoon balsamic vinegar
- 1 courgette, peeled into ribbons
- ½ bag baby spinach
To Serve
- 100g feta cheese, crumbled
- 5 tablespoons picked basil leaves
Steps
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Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Prepare vegetables. Toss capsicum on prepared tray with a drizzle of olive oil. Season and roast for about 8 minutes.
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After 8 minutes, remove from oven and add cherry tomatoes. Roast for a further 4-6 minutes, until tender. Add pine nuts to tray and roast for a further 2 minutes, until golden.
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When veggies have 8 minutes cook time remaining, add pearl couscous to pot of boiling water and cook for about 8 minutes, until tender. Drain and return to pot with a drizzle of oil to prevent sticking.
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When veggies have finished cooking, add all to a large bowl and stir through couscous, pesto and vinegar, until combined.
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Toss courgette ribbons and spinach through salad and season to taste.
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To serve, divide warm Mediterranean salad between plates, sprinkle over feta and garnish with basil leaves.
Nutritional Information
| Energy |
2051 kj 490 kcal |
|---|---|
| Protein | 17.4g |
| Carbohydrate | 40.2g |
| Fat | 28.5g |