Israelian Pearl couscous with blackend tomato, spinach and cucumber
Looking for something extra as a side? This Israelian couscous salad is what you need. With some powerful flavors it can perfectly stand along a nice piece of meat! Have fun y'all.
Servings 4 people
Ingredients
- 150 gr Pearl couscous
- 1 Tbsp coconut oil
- 1/2 yellow onion
- 150 ml water
- 150 ml vegetable stock
For the greens
- 1 bunch of tomatoes
- 200 gr baby spinach
- 1 small hand dill thinly chopped
- 1 small hand cilantro thinly chopped
- 1 zucchini 1/4 to keep raw
- 2 Tbsp dressing recipe beneath
- salt and pepper at taste
For the dressing
- 1 lime juice and zeste
- 1 Tbsp sushi vinegar
- 1/2 Tbsp mustard
- 1 handful cilantro
- lime zeste
Instructions
- Pour some coconut oil in a sauce pan. Chop the onion and let it cook until translucent.
- Quench with water and vegetable stock. Bring to a boiling point and cook the pearl couscous following the instructions on the package.
- Remove the Pearl couscous from the broth and mix with the other ingredients.
Vegetables
- While cooking the couscous put a cast iron skillet on the fire and wait until it's getting hot. Sear the quartered cherry tomatoes. Doesn't matter if they turn slightly black. This will give them an incredible taste.
- Add the baby spinach and let cook for two minutes before adding the sliced cucumber. Bake them for another couple of minutes.
- Shred the cilantro and dill and mix under the vegetables with 2 tbsp of dressing. Finally add the pearl couscous.
Dressing
- Remove the zeste of the lime and make sure all white is removed (this gives a bitter taste). Chop thinly.
- Mix all ingredients for the dressing in a small jar and blend thoroughly.