The daily dilemma…figuring out what to have for lunch. I was fortunate to be off work when I thought up this recipe so conveniently had an open pantry to work with. Even so, many find themselves swamped with ingredients and not a clue how they fit together.
Lucky for you, one of my favourite pastimes is picking an assortment of ingredients, throwing them together and hoping they will taste amazing.
Pearl couscous is such an interesting grain. It works as a really good filler for salads and an accompaniment to a stew and the like. My original intention for this was to pair it with leftover roast lamb but there was a miscommunication in the kitchen and so my father took it with him to work instead. Alas, crisis management kicked in and I worked with what I had to still make something tasty.
My favourite part of this dish is the crispy fried capers! I’ve seen chefs on cooking shows use this technique numerous times and have always been keen to try it out myself! Super easy and result is definitely worth the minimal effort required.
Pearl Couscous Salad with Chunky Tomato Sauce
What you’re going to need
1/4 cup pearl couscous
a generous handful cherry tomatoes, sliced in half (I used Perino tomatoes for this recipe)
one slice shortcut bacon, sliced into small pieces
6 kalamata olives, sliced in half
teaspoon baby capers
fresh basil leaves, roughly chopped
salt and pepper to season
- Cook pearl couscous to packet instructions.
- Whilst the couscous is cooking, fry up the bacon in a small pan until crispy. Set aside.
- In the same pan, add a splash of olive oil and heat the oil to a medium heat. Place capers in the pan and fry until aromatic and the colour has darkened (max 30 seconds). Remove from pan and set aside on paper towel to drain.
- In a saucepan, add the cherry tomatoes with salt and pepper. Mash up the tomatoes until a relish like texture forms.
- Add in the couscous, bacon and fresh basil and mix until well combined. Take off the heat and mix in the olives. Place in a bowl and top with the capers!