Sugar Snap Peas, Pearl Couscous and Grated Vegetable Salad Recipe
Sugar Snap Peas, Pearl Couscous and Grated Vegetable Salad Recipe
In this recipe, the colourful vegetables complement the texture of the couscous and the dressing ties it all together wonderfully.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups uncooked pearl couscous
- 3 large handfuls sugar snap peas, topped & tailed
- 1 zucchini, grated
- 1 carrot, grated
- 1 beetroot, grated
- Handful mint, finely chopped
- Handful parsley, finely chopped
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- Dressing
- 1 tbsp grain mustard
- 1 tbsp tahini
- 1 tbsp agave syrup
- 2 tbsp apple-cider vinegar
- 1 tbsp balsamic vinegar
Method
- Bring pot of water to boil. Add pearl couscous and cook for about 4 mins until al dente, then strain, rinse under cold water and set aside.
- While couscous is cooking, place sugar snaps into bamboo steamer and cook for 3 mins until bright green and softened.
- In jar, place dressing ingredients and cover with lid. Shake.
- To serve, place cooked couscous on platter, sprinkle with steamed sugar snaps and add other vegetables. Drizzle over dressing and sprinkle with parsley and mint.
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