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Pearl Couscous, Mozzarella And Fennel Salad

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During warm summer days, all you need is a refreshing salad. This pearl couscous, mozzarella and fennel salad can be served for dinner, lunch or starter.

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Pearl couscous, mozzarella and fennel salad
Veronique van Ohmydish

Made by Véronique

Published at 2018-07-17, this recipe is for 4 people and takes 40 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: 02-04-2021

40 minutes 4 people Main course
Pearl couscous, mozzarella and fennel salad

Ingredients

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  • about 200 grams of pearl couscous
  • 2 fennel bulbs
  • 2 sachets of mini mozzarella (or chop up large mozzarella)
  • 6 slices of raw ham
  • large handful of string beans
  • 1 lemon (zest + juice)
  • teaspoon of mustard
  • pepper and salt to taste
  • about 80 ml sunflower oil
  • a few sprigs of mint
  • small handful of pine nuts
Pearl couscous, mozzarella and fennel salad ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small pan
  • skimmer
  • sieve
  • small bowl
  • whisk
  • small skillet
  • large bowl


Pearl Couscous, Mozzarella And Fennel Salad

40 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/pearl-couscous-mozzarella-and-fennel-salad


Preparation -- 30 minutes

Fill a small pan with water and salt and bring to a boil. Meanwhile remove the ends of the string beans and divide the beans into small pieces. Cook the beans for a few minutes, transfer them to a bowl and bring the water back to a boil.

To prevent the beans from being overcooked, you can add them to some cold water. Cook the couscous for about 10 minutes in the same pan, you can season the water with a stock cube if you like.

Drain the couscous with a sieve. Meanwhile remove the green and hard parts of the fennel bulbs. Divide the fennel into thin slices and combine them with the string beans.

Roast some pine nuts in a dry skillet and season them with a little bit of salt. Create a simple dressing by combining zest and juice of a lemon, mustard, pepper and salt.

Slowly pour in sunflower oil while you whisk it.  

Pearl couscous, mozzarella and fennel salad
Pearl couscous, mozzarella and fennel salad

Finishing the pearl couscous, mozzarella and fennel salad -- 10 minutes

Combine fennel, string beans, lemon dressing and couscous. Divide over plates and divide some mozzarella and ham into pieces.

Finish the salad with mint leaves and roasted pine nuts. Enjoy!


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