There is a greatly improved, more streamlined version of this Thermomix pearl couscous salad recipe in my cookbook, Summer Meal Mix Up. You can find it here.
This is a vibrant and flavoursome salad great for any time of the year, but a particularly good one for Christmas! A big bonus is that it can be made a day or two in advance. Keep the dressing separate until just before you’re ready to serve.
Pearl Couscous – what it is and where to buy
Pearl couscous is a type of pasta, very different in texture to the more common ‘instant couscous’. It is also known as Israeli couscous.
You can find it in most supermarkets in the pasta section, usually on the bottom shelf.
Check your packet for cooking time and if required, adjust cooking time in the recipe accordingly.
Quinoa is a nice alternative to the couscous and is the best option for those that can’t eat gluten. Rinse thoroughly before use and increase the 10 minutes cooking time to 16 minutes before adding the asparagus.
More thermie salads
For more awesome salad recipes, the absolute best recommendation I have for you is the Salads and Sides Collection, available here. Or you can purchase Summer Meal Mix Up here and Salads For All Seasons here.
And some more salad suggestions free here on the website:
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Fesitve Couscous Salad
- 1 garlic clove 5g
- 3 spring onions thinly sliced
- 20 g olive oil
- 250 g pearl couscous
- 1 tsp Odds-and-Ends Vegetable Stock Concentrate
- 1 bunch of asparagus trimmed, sliced 1cm
- 40 g shelled pistachio nuts
- 40 g pepitas
- 100 g red capsicum diced small
- 0.75 cup basil leaves torn
- 30 g baby capers
- 40 g olive oil
- 40 g apple cider vinegar
- 10 g wholegrain mustard
- 10 g honey
- 1 clove garlic 5g
- 0.25 tsp salt
- Place garlic in mixer bowl. Chop 3 seconds/speed7/MC on. Add spring onion and oil. Saute 4 minutes/steaming temperature/speed soft/MC on.
- Meanwhile, measure the couscous into steaming basket. Place the stock paste on top of it.
- When garlic finishes cooking, pour it out onto the couscous then place the steaming basket into the mixer bowl, along with 1L water. Cook 10 minutes/steaming temperature/speed 4/MC on.
- While the couscous is cooking, toast the pistachios and pepitas in a dry frying pan, shaking the pan intermittently to prevent burning. When the pepitas start to pop, turn the heat off and leave to cool down.
- Place asparagus on top of the couscous. Cook a further 2 minutes/steaming temperature/speed 4/MC on, then remove basket from mixer bowl and pour contents into a large serving bowl. Run a fork through to fluff up if needed. Discard water.
- Place dressing ingredients in mixer bowl. Blitz 30 seconds/speed 7/MC on.
- When couscous has cooled to room temperature, add to it the capsicum, basil and capers, along with 3/4 of the toasted nuts and seeds. Combine.
- Pour dressing over the salad and combine again, then top with remaining nuts and seeds to garnish.
- There is a greatly improved, more streamlined version of this recipe in my cookbook, Summer Meal Mix Up, which you can find in our online shop.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.