This pearl couscous and cauliflower salad is refreshing and hearty at the same time. A salad that's great for lunch or as a vegetarian meal.
The main thing:
Made by Véronique
Published at 2020-02-28, this recipe is for 4 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 09-02-2021
View the original recipe via:
Fill a medium-sized pan with water and a vegetable stock cube for extra flavor and bring to a boil. Divide the cauliflower into florets and cook them a few minutes in the boiling water.
Transfer the cauliflower to a small bowl with a skimmer and bring the water back to a boil. Cook the pearl couscous in the boiling water until they're soft, the exact cooking time depends on the type you're using.
Meanwhile peel and finely chop the shallot. Rinse and finely chop the parsley. Rinse the tomatoes and chop them into halves. Rinse the chick peas if needed.
Drain the pearl couscous as soon as they're soft and also rinse with some cold water to prevent it from sticking.
Finely grate the peel of the lemon and squeeze its juice. Create a simple dressing in a large bowl by gradually add the oil to the lemon juice while you keep on whisking with a whisk.
Add the finely chopped shallot and parsley and season with pepper and salt. Add cauliflower florets, halved tomatoes, pearl couscous and chick peas to the large bowl.
Add feta cubes and maybe some oil of the jar. Season the salad again with pepper and salt. For a non-vegetarian version you can serve it with some raw ham such as prosciutto or serrano. Enjoy!