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Warm Veggie Pearl Couscous salad

3 from 2 votes
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Servings: 4 adults
Course: 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, puree
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetables of choice peeled and roughly chopped into 2 cm chunks (pumpkin, sweet potato, eggplant, zucchini, beetroot work well here)
  • 1 red onion roughly chopped
  • 2 cloves garlic whole, skin on
  • 1 lemon halved
  • extra-virgin olive oil to drizzle
  • 1 pinch sea salt and black pepper
  • 2 cups Israeli pearl couscous
  • 2 cups bone broth, vegetable stock or water
  • 1/2 cup feta or goats cheese crumbled
  • 1/4 cup barberries or currants see notes
  • 1/2 cup pistachios see notes
  • 1-2 tsp preserved lemon thinly sliced (optional)
  • 1/4 cup flat leaf parsley finely chopped
  • 1/8 cup coriander finely chopped
  • 1/8 cup mint finely chopped
Yoghurt Dressing
  • 1/2 cup Greek Yoghurt plain, full-fat
  • 2 tsp lemon juice 1/2 lemon
  • 1 tsp cumin powder

Method
 

  1. Preheat the oven to 180°C fan-forced. Line a large baking tray with baking paper
  2. Place vegetables of choice, red onion, garlic and lemon halves onto the baking tray, drizzle with olive oil and season with a good few pinches of salt and pepper. Place into the oven and bake for 30-45 minutes, until veggies are cooked through and caramelised.
  3. When the vegetables have 20 minutes left, place the pearl couscous and broth (stock or water) into a medium sized saucepan, with a lid on half ajar. Place over low-medium heat and gently simmer for 8-10 minutes, until liquid is absorbed. Once cooked, remove from the heat and place the lid on and allow to sit, undisturbed for 5-10 minutes.
  4. In a small bowl, combine the yoghurt ingredients and stir to combine, set aside
  5. In a large serving bowl, add the cooked vegetables, pearl couscous, currants or barberries, pistachios, feta and preserved lemon (if using). Using tongs, squeeze the roasted lemon and garlic cloves into the mixture, toss gently to combine
  6. Sprinkle with the parsley/mint/coriander and serve with the Yoghurt Dressing dolloped on top.

Notes

Whole pistachios and barberries/currants are a choking risk until molars are in, so don't add these to your babies plate.