Day 12 of Salad a Day
Couscous pearls with Zucchini and Pea
Couscous pearls are just like couscous except bigger, more pearl-like, rather than sand-like. I usually buy them at a Bulk Foods stores or health stores. If you can’t find them, you can use pasta or even rice. The zucchini can just be washed, chopped and eaten raw. It gives a nice texture balance between the smoothness of the couscous and hummus. You could use fresh peas, or snow peas, or green beans in place of the frozen peas.
If you want to jazz up your hummus even more, or add extra veggies, you could add some roast pumpkin (about 1 cup) to the food processor when making the hummus.Print
CousCous Pearls with Zucchini and Pea
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Middle Eastern
- 2 cups couscous pearls
- 1 can chickpeas (drained and rinsed)
- 1 lemon (juiced)
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic (crushed)
- 2 teaspoons Moroccan seasoning mix
- 1 teaspoon cracked black pepper
- 1 tablespoon parsley leaves (roughly chopped)
- 2 zucchini (diced)
- 1 cup peas
- Cook the couscous pearls – Bring a medium saucepan of water to the boil. Pour in the couscous pearls and cook until tender, about 8-10 mins. Drain and allow to cool.
- Place chickpeas, lemon juice, oil, garlic, Moroccan seasoning and pepper in a food processor. Process until smooth.
- Place into a large bowl.
- Gently stir the couscous pearls through the hummus.
- Add the zucchini, peas and parsley and stir gently to combine.
Couscous pearls are semolina balls that are very similar to pasta. Use any small pasta if you don’t have couscous pearls.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.