Pearl Couscous Salad with Green Yogurt Dressing

Pearl Couscous Salad with Green Yogurt Dressing is a simple couscous salad with loads of veggies and a light and refreshing yogurt and parsley and basil dressing. 

If you have been following my #100HappySalads series, you would know that i love grains in my salads. Grains plus greens plus lots of veggies, is what i like in my salads. And pearl couscous, barley and quinoa are my all time favorites. Pearl couscous is not always available in Bangalore, so i get to cook very less with it, but i don’t mind, as its not as healthy and protien packed as quinoa, so i must as well stick to quinoa or millets.  

I like yogurt based dressings, and i love pesto in my pearl couscous. So i attempted to make a green yogurt dressing, and wow, its a keeper. Some homemade yogurt / curd, handful of parsley and basil leaves, lemon juice, honey, salt, pepper and garlic, and what a dressing it turned out to be. 

Ingredients

  • 100 gm, pearl couscous. 
  • 1/8 cup napa cabbage, finely chopped
  • 1/8 cup carrot, finely chopped
  • 1/4 cup, red and yellow pepper, finely chopped
  • 1/8 cup, brocolli, finely chopped
  • 1 cucumber, finely chopped
  • handful of parsley finely chopped
  • 15-20 prawns, thawed. 
  • Olive oil
  • salt and pepper
  • honey
  • chilli flakes

Ingredients for dressing

  • handful of parsley, finely chopped
  • handful of basil, finely chopped
  • 4-5 tbsp of yogurt
  • 1 tsp of honey
  • juice of 1/2 lemon
  • salt & pepper

Directions

  1. Make the dressing. Add all the ingredients minus the salt and pepper into a small grinder, and blitz it for 1-2 minutes, till you have a smooth dressing ready.
  2. Add salt and pepper as per your liking, and keep aside, or refrigerate.
  3. Cook the pearl couscous, as per instructions. 
  4. Boil 250 ml of water in a saucepan with 1/2 tsp salt, and add the couscous.
  5. Let it cook for 10-12 minutes. Drain in cold running water for 10 secs, and let it cool. 
  6. I slightly cook my veggies, onion, garlic, brocolli, carrots and napa cabbage, but its optional, if you like the crunch of raw veggies. Season it with 2 pinches of salt. 
  7. If you are not cooking your veggies, just sprinkle some salt, and leave for 5 minutes.
  8. Mix all the veggies together. Drizzle the dressing right before you want to serve. 
  9. If you like soggy salads, you can leave the dressing for long. 
  10. I added some prawns, quick stir fried, with some garlic, parsley, honey and chilli flakes. This is also optional.