Pearl Summer Couscous Salad Recipe
Throw together a tasty Pearl Couscous Salad in just 30 min. Featuring chewy pearled couscous as the hearty base of the salad, a medley of colourful vegetables, fresh herbs and zesty flavour.
- Serves 8, as a side dish
- Preparation Time 10MINS
- Cook Time 20MINS
800ml Campbell’s Real Stock Vegetable
400g pearl couscous
2 mangos, peeled and sliced
2 avocados, peeled and sliced
2 Lebanese cucumbers, peeled into ribbons
1 red onion, finely chopped
1 butter lettuce
¼ cup white wine vinegar
¼ cup olive oil
1-2 tsp Dijon mustard
STEP 1 Bring Campbell’s Real Stock Vegetable to the boil in a medium-to-large saucepan. Add couscous, cover and simmer gently for 10 min stirring occasionally until liquid is absorbed and couscous is cooked through.
STEP 2 When cool, transfer to a large bowl and stir through mango, avocado, cucumber, onion and lettuce.
STEP 3 In a jug, combine vinegar, oil, and mustard. Season with salt and pepper. Pour dressing over salad and toss well.
