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Pearl CousCous Christmas Salad
prep time
20
minuti
cook time
10
minuti
serves
8
people
Ingredients
San Remo Pearl CousCous 300g
1 tbsp olive oil
1 onion, finely chopped
6 slices flat pancetta, finely diced
2 garlic cloves, finely chopped
2 tbsp finely chopped rosemary
2 cups finely sliced brussel sprouts
½ cup parsley, chopped
1 green apple, finely diced
1 red apple, finely diced
⅓ cup dried cranberries
⅓ cup pistachios, toasted
Dressing
2 tbsp dijon mustard
¼ cup apple cider vinegar
zest and juice from 1 lemon
½ cup olive oil
2 tsp thyme leaves
sea salt & cracked black pepper
Method
Prepare couscous as per packet instructions. Once cooked, fluff with a fork and set aside.
Heat a medium frypan over medium to high heat, add olive oil, onion and pancetta and sauté until the onion softens.
Add garlic and rosemary and cook for a further minute.
Meanwhile, whisk the dressing ingredients together in a small bowl.
Add the onion mix and remaining salad ingredients to the bowl of couscous and mix well to combine.
Pour over the dressing, mix well and serve.
Serve and enjoy with family and friends!
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