Pearl Couscous Salad with Baked Zucchini and Tahini Dressing
Ingredients
- 300 g pearl couscous (for gluten-free: use gluten-free couscous)
- 1 onion
- 1 zucchini
- Olive oil, pepper and salt
- 200 g peas
- 1 ripe avocado
- 2 handfuls arugula
- 3 tablespoons olive oil
- 2 tablespoons tahini
- Juice of 1/2 lime
- 2 tablespoons soy sauce or tamari
- 40 g pumpkin seeds and/or pistachio nuts
- Optional: fresh parsley or mint
Preparation
Cook the pearl couscous according to the package instructions and drain. Let it cool.
Slice the zucchini into half-moons and chop the onion. Sauté them in olive oil with salt and pepper until soft.
In a large bowl, combine the arugula, sautéed vegetables, pearl couscous, and avocado.
Pour boiling water over the peas to thaw them, then add to the salad.
Prepare the dressing by mixing olive oil, tahini, lime juice, and soy sauce. Pour over the salad, toss to combine, and garnish with pumpkin seeds and/or pistachio nuts and fresh parsley or mint. Enjoy!
Notes
This recipe is vegan and budget-friendly.
It can be prepared in 25 minutes.
For a gluten-free version, use gluten-free couscous.
