OMG, I am obsessed with this salad. I’ve made it like 3 times in 2 weeks and it’s gotten better every time (IMHO)! A neighbor/friend brought this to a party we had recently and I fell in love at first bite. This salad is so fresh and simple and oh so delicious side dish, perfect for any summer BBQ or evening dinner with friends.
I hope you love as much as I do!.
First you take all your fav veggies and roast them with some Olive oil and salt and pepper then add cooked Pearl Couscous and toss with a dash of Champagne vinegar, a few spices, some more Olive oil and enjoy!
Pearl Couscous with Roasted Artichoke and Asparagus
Author: Sally Twellman
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 2 cup Pearl Couscous
- 4 cups Chicken or vegetable broth
- 1 bunch Asparagus
- 1 can Quartered Artichoke Hearts
- 1 cup of Garbanzo beans (chickpeas)
- 2Tbsp Olive Oil
- 1 cup Onion
- 3-4 cloves of Garlic
- 1 large Red bell pepper
- ¼ cup Champagne Vinegar
- 1tsp basil
- 1 tsp Oregano
- ½ tsp Coarse Sea Salt
Instructions
- Cut up all the vegetables into bit size pieces, place on baking sheet and toss with, garbanzo beans, minced garlic, olive oil, basil, oregano, salt and pepper.
- Place in 400degree oven and roast for about 20-30 minutes until tender.
- Cook Pearl Couscous with Chicken or Vegetable broth, until liquid is absorbed
- When these are both ready, combine and toss with Champagne vinegar and Olive oil.
- If desired Garnish with green olives and enjoy!
P.S. FYI, this is not Gluten free.
