Mediterranean Pearl Couscous Salad | COUSCOUS RECIPE VEGAN | Chef James

Measure 60 grams of couscous per person.

Boil water in a kettle and measure 60 milliliters of hot water.

Add couscous to a bowl and pour hot water over it.

Cover the bowl with a plate and let the couscous rehydrate.

Brunoise the red onions and set aside.

Dice and Brunoise three types of bell peppers for color.

Rehydrate raisins in warm water and set aside.

Use pre-cooked garbanzo beans for convenience.

Julienne the mint leaves.

Combine the rehydrated couscous, red onions, diced peppers, garbanzos, and drained raisins in a bowl.

Add olive oil, lemon juice (removing seeds), salt, and a splash of sherry vinegar to the mixture.

Mix all ingredients together until well combined.

Taste and adjust seasoning as needed.

Equipment Needed

Spice Level:

Dietary

Allergens