Perzische parelcouscous salade
Imagine a nice table at sundown. The smell of BBQ all over the place. Good company to celebrate life and a refreshing drink to cool down. The perfect setting for a night to remember! But the magic is in the details! Don’t forget to make some lovely sides to serve along the delicious smoked meat you’ll be presenting your guests! This persian salad with pearl couscous is more than just an eye catcher! It’s a delicious salad complementing your best piece of meat!
The beauty is in the details! When making a nice piece of meat, don't forget to serve an equally delicious side! With this persian salad you'll be serving a good looking flavor bomb! Have fun!
- 150 gr pearl couscous uncooked weight
- 500 ml chicken Broth
- 80 gr pickled pickles
- 80 gr fresh radishes
- 50 gr chickpeas
- 2 twigs cherry tomatoes
- 1 yellow sweet bell pepper
- 1 handful fresh mint
- 2 Tbsp red wine vinegar
- 1/2 juice of a lemon
- salt and pepper at taste
- 1 lemon for the zeste
- 2 Tbsp freshly cut dill
- atsina cress (optional at taste can be replaced by sprouts)
- purple shiso (optional at taste)
Cook the pearl couscous in chicken broth following the instructions on it's package and put aside to cool down.
Char the yellow sweet bell pepper on a hot fire and remove the skin and seeds. Let cool down and slice the pepper.
Quarter the pickles and fresh radisches and mix with the other vegetables together with the halved tomatoes and chickpeas.
Shred the fresh mint, lemon zeste and mix it with the juice of a half lemon, red wine vinegar and stir under the other ingredients. Taste and add some more spices when desired.