Name: Pearl couscous, zucchini and tomato salad
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 20 g butter; 1 medium (150g) brown onion, chopped finely; 4 cloves garlic, chopped finely; 1½ cups (290g) pearl couscous; 2½ cups (625ml) chicken stock; 250 g grape or cherry tomatoes, halved; 2 small (180g) zucchini, sliced; 6 green onions (green shallots), sliced thinly; 1 bunch flat-leaf parsley, leaves coarsely chopped; 1 bunch mint, chopped; 1 bunch coriander, leaves chopped; Juice of 1 lemon; ⅓ cup (80ml) extra virgin olive oil; 1 teaspoon sea salt flakes

Pearl couscous, zucchini and tomato salad

Zucchini, tomatoes and mint pair beautifully in this fresh Israeli couscous salad. Perfect for Christmas lunch and all your summer parties.

Ingredients

20 g butter

1 medium (150g) brown onion, chopped finely

4 cloves garlic, chopped finely

1½ cups (290g) pearl couscous

2½ cups (625ml) chicken stock

250 g grape or cherry tomatoes, halved

2 small (180g) zucchini, sliced

6 green onions (green shallots), sliced thinly

1 bunch flat-leaf parsley, leaves coarsely chopped

1 bunch mint, chopped

1 bunch coriander, leaves chopped

Juice of 1 lemon

⅓ cup (80ml) extra virgin olive oil

1 teaspoon sea salt flakes

Method

1.In a medium saucepan over medium heat, heat the butter then cook the onion and garlic for 3 minutes or until fragrant and translucent.

2.Add the couscous and stock; cover, cook for 15 minutes or until the liquid is absorbed. Stand covered for 10 minutes.

3.Transfer the couscous mixture to a bowl; cool, stirring every couple of minutes.

4.Once cooled, stir in the tomatoes, zucchini, onion and herbs. To make dressing, whisk the juice, oil and salt together in a bowl.

5.Just before serving, toss dressing through the salad.

Not suitable to freeze or microwave.

Reserve one sprig of mint before chopping the bunch to sprinkle on top for serving, if you like. Recipe can be prepared to the end of step 4 up to 6 hours ahead. Stand at room temperature for 30 minutes before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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