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–+ servings
Pearl Couscous Salad

Pearl Couscous Salad with Honey Dijon Vinaigrette

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup pearled couscous, I used one with turmeric
  • 1 1/2 cups water
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1 lb brussels sprouts
  • 1 cup radishes
  • Olive oil
  • Salt u0026 pepper
  • 4 cups spring mix, or greens of choice
  • 1/3 cup grated white cheddar or parmesan cheese, plus more to top

Honey Dijon Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 400 F
  2. Trim the bottoms of the brussels sprouts then slice into quarters. Add them to a large baking sheet.
  3. Chop the radishes into quarters and add them to the same baking sheet as the brussels sprouts. Drizzle the vegetables with olive oil and season with salt and pepper.
  4. Roast for about 35 minutes, tossing halfway through.
  5. While that roasts, add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in the salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork.
  6. Whisk the dressing ingredients together.
  7. Once the couscous and vegetables are ready, add the lettuce mix to a salad bowl and toss with half of the dressing.
  8. Top with the couscous, vegetables and grated cheese then mix in with the remaining dressing.
  9. Finish off with an extra sprinkle of cheese before serving.