Pearl Couscous Salad with Fresh Herbs & Honey Mustard Dressing

A fresh, vibrant salad that’s perfect as a side dish— packed with colour, fibre, and flavour.

Ingredients

For the salad:

  • 1 cup pearl couscous

  • 3 cups water

  • 1 punnet cherry tomatoes, halved

  • ½ large cucumber, diced

  • 1 large handful baby spinach, finely chopped

  • 2-3 tbsp fresh mint leaves, finely chopped

  • 2-3 tbsp fresh basil leaves, finely chopped

  • Optional extra – crumbled fetta or baby bocconcini

For the dressing:

  • 2-3 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 heaped tsp wholegrain mustard

  • 1 heaped tsp honey (or maple syrup for under-1s)

  • Cracked black pepper, to taste

Note: The amount of dressing ingredients can be altered to suit taste

Method

1. Cook the couscous:

  • In a saucepan, bring water to a boil. Add pearl couscous and simmer for 8–10 minutes, or until tender. Drain any excess liquid and let cool slightly.

2. Prepare the salad base:

  • In a large bowl, combine the cherry tomatoes, cucumber, baby spinach, and herbs.

3. Mix the dressing:

  • In a small jar or bowl, with a fork, whisk together the olive oil, balsamic vinegar, mustard, honey, and pepper.

4. Combine:

  • Once cooled, add the cooked couscous to the salad

5. Serve:

  • Enjoy immediately or refrigerate for later. Great served chilled or at room temperature.

Note: this salad can be made with only a few ingredients for children who are fussier

and don’t like green bits. Simply use the cherry tomatoes and cucumber + any other

additions they may like.

Lunch/DinnerJommel Monjardin