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Christmas Couscous Salad

Christmas Couscous Salad

Summary

Servings 20
Time Needed Prep
Cook
Ingredients 17
Difficulty Easy

Rating (click to rate)

3.4 based on 57 ratings.

Ingredients

  • 500 g Pearl Couscous
  • 2 Cups Chicken Stock (optional you may use water)
  • 1 Celery
  • 6 Spring Onions sliced
  • 50 g Dried Cranberries
  • 40 g Pine Nuts toasted
  • 40 g Almond Flakes toasted
  • 1 Small Carrot
  • Dressing
  • 1/2 cup Olive Oil
  • 1/2 cup Sugar
  • 1/3 cup Vinegar
  • 3 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Fresh Ginger minced
  • 1 tsp Fresh Garlic minced
  • 1 Lime juiced

Nutrition Information

Qty per
97g serve
Qty per
100g
Energy 425cal 437cal
Protein 5.2g 5.3g
Fat (total) 1.71g 1.76g
 - saturated 2.7g 2.77g
Carbohydrate 42g 43g
 - sugars 27g 28g
Dietary Fibre 3.87g 3.98g
Sodium 1512mg 1556mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Christmas Couscous Salad recipe is just the best!

I like Couscous and now I love the Pearl Couscous, it is so soft and tender and this recipe just sings Christmas.  If you are looking for a large ‘Side Salad’ that is Christmassy – then you can’t go past this delicious recipe!

If you have never tried the Pearl Couscous before, it does taste different from ‘traditional couscous’ – it has a pasta like flavour that really absorbs all the flavours that it is cooked with.  We cook the Pearl Couscous in chicken stock which gives it loads of flavour.

You can buy the Pearl Couscous from the pasta section of your local Supermarket.

This delicious recipe will feed 20 PEOPLE!!!!

Method

  1. Pour chicken stock or water into large saucepan and bring to the boil. Add couscous pearls, cover and cook for 6-8 minutes, the stock or water will be all absorbed when cooked.

  2. Add celery, spring onion and a tbsp of olive oil to a medium-sized fry pan and saute until almost soft.

  3. Add cranberries, peanuts and almonds and mix to combine.

  4. Again while couscous is cooking place all dressing ingredients in a bowl or jug, heat in microwave for 1 minute.

  5. Stir and if sugar is not dissolved heat again for a further 30 seconds until all sugar is dissolved. Shouldn't take any longer than 2 minutes.

  6. Add cooked couscous pearls to the pan, mix through and place in serving bowl.

  7. Add dressing just prior to serving. You can also serve dressing in a jug on table that way it will keep for 3 days in an airtight container in refrigerator.

Recipe Hints and Tips:

  • Christmas Couscous is not suitable for freezing, keep refrigerated in airtight container for up to 3 days, best kept this way with dressing stored refrigerated in a jar.
  • Before serving shake dressing and microwave for 30 seconds to a 1 minute.

Christmas Couscous Salad | Stay At Home Mum

 

Christmas Cous Cous | Stay at Home Mum.com.au


 

Christmas Couscous Salad | Stay At Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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