A salad bursting with color and flavor: pearl couscous with slow-roasted tomatoes, creamy feta, toasted pine nuts, and a fresh lemon dressing. Finished with XAVIES' Pure Toasted Nuts & Seeds for that extra crunch. Ideal for a quick lunch or a flavorful side dish with a summer meal.
This is what you need
- 200 g pearl couscous (spelt)
- 500 g cherry tomatoes, halved
- 1 tbsp olive oil
- 1/2 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 75 g crumbled feta
- 75 g pine nuts
- A handful of fresh herbs (parsley, chives, oregano, etc.)
- A handful of young spinach leaves, cut into strips
- XAVIES' Pure Toasted Nuts & Seeds
For the dressing:
- 3 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 tbsp honey
- 2 cloves of garlic, pressed
- 1/4 tsp salt
- 1/4 tsp pepper
- 125 ml extra virgin olive oil
This is how you prepare it
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper. Toss the cherry tomatoes with olive oil, honey, garlic powder, salt, and thyme and place them on the baking sheet. Roast for about 90 minutes, stirring every 30 minutes.
Meanwhile, cook the pearl couscous until al dente according to the package directions. Drain and rinse with cold water to loosen the grains. Toast the pine nuts in a dry pan over medium heat until golden brown.
Whisk all the dressing ingredients together until smooth. In a large salad bowl, combine the couscous with the roasted tomatoes, spinach, feta, pine nuts, and fresh herbs. Drizzle with the dressing or serve on the side.
Finish with a handful of Pure Toasted Nuts & Seeds for that delicious crunch.
Tip 🌸
