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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.