Pearl Cous Cous Salad
Got some fresh veggies and pantry staples? This vibrant, wholesome Pearl Couscous Salad is your new go-to for a refreshing and nourishing meal. Packed with fresh veggies, protein-rich chickpeas, and a zesty lemon dressing, it’s perfect as a light lunch, side dish, or meal prep option.
Why You’ll Love This Recipe:
Customisable: Swap veggies or add your favourites to make it your own.
Quick & Easy: Ready in under 20 minutes for a no-fuss meal.
Wholesome Ingredients: Packed with fiber, protein, and healthy fats to keep you satisfied and energized.
Mood-Boosting: Fresh, colourful veggies and protein-rich chickpeas help support a happy, healthy mind.
Mood-Boosting Benefits:
Chickpeas: A great source of plant-based protein and magnesium, which supports brain health and reduces stress.
Parsley & Mint: Rich in antioxidants and anti-inflammatory properties to support overall wellness.
Pearl Couscous: Provides slow-releasing energy to keep you feeling full and focused.
Avocado: Packed with healthy fats that support brain function and mood stability.
Ingredients
Serves: 2 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Base:
1/2 cup pearl couscous
1/2 cup boiling water or low-sodium vegetable stock
1/2 cup canned chickpeas, rinsed and drained
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/4 cup parsley, chopped
1/4 cup mint leaves, chopped (optional)
1/2 small red capsicum, diced
1/4 avocado, diced (optional, for healthy fats)
Dressing:
1 tbsp olive oil
Juice & Zest of 1/2 lemon
1/2 tsp Dijon mustard
Salt and pepper to taste
Method
Cook the Couscous:
Place the couscous in a heatproof bowl and pour boiling water or vegetable stock over it.
Cover with a plate or lid and let it sit for 5 minutes.
Fluff with a fork to separate the grains and let it cool slightly.
Prep the Veggies:
While the couscous cools, chop the cucumber, cherry tomatoes, red onion, parsley, mint, and capsicum.
Rinse and drain the chickpeas.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, combine the couscous, chickpeas, and chopped veggies.
Pour the dressing over the salad and toss gently to combine.
Serve & Store:
Divide into two servings. Serve immediately or store in airtight containers in the fridge for up to 3 days.
My Tips:
Add Protein: Add grilled chicken, tofu, or halloumi for a heartier meal.
Meal Prep: Make ahead for a quick grab-and-go lunch.
Gluten-Free: Swap pearl couscous for quinoa.
Low-FODMAP Option: Skip the onion and garlic for a gentle-on-the-tummy version.
FAQs:
Q: Can I use regular couscous instead of pearl couscous?
A: Yes, just adjust the cooking time and liquid ratio according to the package instructions.
Q: Can I make this salad ahead of time?
A: Absolutely! It stores well in the fridge for up to 3 days. Just add the avocado right before serving for freshness.
Q: What can I substitute for chickpeas?
A: You can use lentils, white beans, or black beans as alternatives.
Enjoy this vibrant Pearl Couscous Salad – a quick, easy, and nourishing meal that’s perfect for any day of the week! 🌿