B-Well Canola pearl couscous & vegetable salad
(23 Mar 2020)

Pearl cousous

B-Well Canola pearl couscous & vegetable salad
Recipe Nicole Snelling

B-Well Canola and Olive blend oil
1 tin Chickpeas, drained & rinsed
1 Aubergine, sliced into 1cm slices
1 Red or yellow pepper
½ Red onion, diced
1 Cup Pearl couscous
1 ½ Cups Water
1/3 Cup Sultanas or raisins
1/3 Cup Peaches, diced
Handful wild rocket
Salt & Pepper, to taste

Bring the water to a boil, add ½ tsp salt and pearl couscous. Reduce the heat to a simmer, cover with a lid and allow the couscous to cook for 15 minutes until cooked and tender. Strain off any excess water and set aside.
Bring a griddle pan to a medium-high heat. Using a pastry brush, brush the pepper and aubergine slices with some B-Well Canola and Olive blend oil and grill the pepper until the skin is completely charred.
Allow the pepper to cool slightly, cut in half and remove the seeds.
Cube the pepper and aubergine, add it to the cooked couscous.
Add the sultanas, diced peaches and red onion, season with salt and pepper.
Top with wild rocket and serve.

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