Pearl Couscous And Roasted Greens Salad
22
- Prep Time15 min
- Total Time45 min
- Makes4 servings
Recipe by Diala Canelo, Produced by Stephanie Han Kim, Produced by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
Mediterranean flavours are a go-to in my kitchen. Earthy spices such as za’atar and cumin add such a magical touch and are wonderful when paired with grains. —Diala Canelo
Ingredients
2 cups broccoli florets
2 medium zucchini, cut into 1-in. cubes
1 cup green beans, trimmed and cut in half diagonally
2 tbsp olive oil
2 tbsp balsamic vinegar
Pinch of sea salt
Black pepper, to taste
3/4 cup sliced almonds
1/2 cup sultana raisins
2 cups cooked pearled couscous
1/2 cup fresh basil, chopped
Dressing
1 lemon, juiced
1/4 cup olive oil
1/2 tsp ground za’atar spice blend
1/4 tsp cumin
1 garlic clove, finely minced
Instructions
Position rack in centre of oven, then preheat to 375F. Line a large baking sheet with parchment.
Toss broccoli, zucchini and green beans with 2 tbsp oil, vinegar and salt on prepared sheet. Season with pepper. Roast, stirring halfway, until vegetables are golden, 18 to 20 min.
Meanwhile, bring water to a boil in a kettle. Heat a large frying pan over medium-high. Add almonds. Stir constantly until golden, about 3 min. Set aside. Soak raisins in 1 cup boiling water until softened, about 6 min. Drain and set aside.
Combine cooked couscous with roasted vegetables in a large bowl. Scatter with almonds, raisins and basil.
Dressing: Whisk lemon juice with 1⁄4 cup olive oil, za’atar, cumin and garlic in a small bowl. Drizzle over salad. Toss until combined.
How to cook pearl couscous
Pearl couscous is actually tiny semolina pasta. Toast 1 cup in 1 tbsp olive oil until fragrant, add 1-1/4 cups water, then simmer 10 min. Makes 2 cups.
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