Gourmet Pearl Couscous Salad with Vegetables and Cashew Nuts and
Elevate your salad game with this Gourmet Pearl Couscous Salad with Vegetables and Cashew Nuts, a vibrant and flavor-packed dish that's perfect for any occasion. Featuring tender, fluffy pearl couscous as the base, this recipe is loaded with crisp vegetables like red bell pepper, cucumber, and cherry tomatoes, and brought to life with the fresh herbaceous notes of parsley and mint. Toasted cashew nuts add a satisfying crunch, while a zesty homemade dressing of lemon juice, white balsamic vinegar, and a touch of honey ties everything together beautifully. Quick to prepare in under 35 minutes, this refreshing yet hearty salad can be served chilled or at room temperature, making it an ideal choice for meal prep, picnics, or light dinners. Bursting with wholesome ingredients and bold Mediterranean-inspired flavors, this dish is a showstopper you’ll want to make again and again!
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Recipe Information
Ingredients
- 1.5 cups Pearl couscous
- 2 cups Water or vegetable broth
- 3 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Cashew nuts, toasted
- 3 tablespoons Lemon juice
- 1 tablespoon White balsamic vinegar
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the pearl couscous, reduce heat to low, cover, and simmer for 8-10 minutes or until the liquid is absorbed and the couscous is tender. Remove from heat and let it cool slightly.
While the couscous cooks, prepare the vegetables. Dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion. Add all the chopped vegetables to a large mixing bowl.
Toast the cashew nuts by heating a dry skillet over medium heat. Add the cashews and stir frequently for 3-5 minutes or until they are golden and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, white balsamic vinegar, honey or maple syrup, minced garlic, salt, and black pepper to make the dressing.
Once the couscous is slightly cooled, fluff it with a fork and add it to the mixing bowl with the vegetables. Toss gently to combine.
Pour the dressing over the salad and mix thoroughly until everything is well coated. Gently fold in the toasted cashews, chopped parsley, and mint.
Taste and adjust seasoning with additional salt and pepper if needed.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy your gourmet pearl couscous salad!
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 28.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
