No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (201g) Recipe makes 6 servings The following items or measurements are not included below: chili coriander leaves
Calories 357
Calories from Fat 126		(35%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 433mg		18%
Potassium 505mg		14%
Total Carbohydrate 51.7g		17%
	Dietary Fiber 5.7g	22%
	Sugars 2.8g
Protein 10.3g		20%
detailed view... how is this calculated?

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and

Recipe #397722 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kiwi Kathy
Nov 3, 2009

Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a ‘toasted pasta specialty’. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method – just like rice – and you can also use it in a variety of dishes – just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You’ll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.

SERVES 6 , 6 serves (change servings and units)

Ingredients

250 g couscous, Pearl
1 lemon, juice only
2 tablespoons soy sauce, salt reduced
1/2 teaspoon sesame oil
1/2 chili, red, finely sliced
3 tablespoons olive oil, extra virgin
80 g cashew nuts, roasted unsalted
1/2 cup coriander leaves
1 cup corn, cooked, canned is fine
200 g green beans, cooked and cut into small pieces
300 g pumpkin, cut into small cubes and cooked

Directions

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