Quick Couscous Salad with Kombu Pesto

Salade de couscous rapide au pesto de Kombu

Discover our delightful recipe for Quick Couscous Salad with Kombu Pesto: a delectable fusion of crisp vegetables and umami-rich Kombu pesto. Ready in a snap, this salad will charm you with its simplicity!

Preparation 15 min
Cooking 0-5 min
Portion 4

Nutrition Facts (per serving)

Calories
350
Fat
28
Carbohydrates
26
Fibre
6
Protein
30
Sodium
365

Ingredients

  • 250 ml (1 cup) whole wheat couscous
  • 250 ml (1 cup) frozen shelled edamame
  • 500 ml (2 cups) halved cherry tomatoes
  • 175 ml (3/4 cup) crumbled feta cheese
  • 125 ml (1/2 cup) pumpkin seeds
  • ½ red onion, chopped
  • 2 green onions, chopped
  • 750 ml (3 cups) arugula
  • 75 ml (1/3 cup) Seabiosis VEGAN Kombu Pesto
  • The juice of one lemon
  • Pepper and salt

Note: For a warm salad, let cool for only 5 minutes as indicated and for a cold salad, cook the couscous in advance and leave it in the refrigerator.

Preparation

  1. In a small saucepan, bring 250 ml (1 cup) of water to a boil.
  2. Add the shelled frozen edamame and couscous, then remove from heat. Cover and let stand for 5 minutes. *
  3. Meanwhile, in a large bowl, combine cherry tomatoes, feta cheese, pumpkin seeds, onion, green onions and arugula.
  4. Using a fork, break up couscous and stir into vegetable mixture.
  5. In a small bowl, combine pesto and lemon juice.
  6. Add to couscous and mix well. Season with pepper and salt to taste.
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