Summer Pearl CousCous Salad
- Prepare CousCous as per packet instructions. Once cooked, fluff with a fork and set aside. - Place 2 cups of ice into a large bowl of water.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Stove
- Pot
- Mixing bowl
- Fork
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- San Remo Pearl Couscous 250g
- 1 bunch asparagus, chopped
- 1 cup broad beans, outer skin peeled after boiling
- 1 cup peas
- ⅓ cup chopped parsley
- ⅓ cup chopped dill
- ½ red onion, finely diced
- 80g Greek feta, crumbled
- sea salt
- cracked black pepper
- ⅓ cup olive oil
- ¼ cup lemon juice
- ¼ cup chopped pistachios
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