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Ingredients
- 1 cup Pearl Couscous
- 400 ml Veggie Stock boiling
- 1 1/2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 2 tbsp Dill finely chopped
- 100 g Kale remove chunky stems and chop
- 1 tsp Flaky Sea Salt
- 1 Sweet Potato chopped into cubes
- 1 tsp Sweet Paprika Powder
- 1 Beet finely sliced with a mandolin
- 100 g Snap Peas
- 1/2 Gaia Melon sliced
- Salt & Pepper to taste
Mint Dressing
- 1 tbsp Tahini
- 1 tbsp Lemon Juice
- 1 tbsp Water
- 1/2 tbsp Dijon Mustard
- 1 tsp Dried Ground Mint
- 1 tsp Agave Syrup
- Salt to taste
Instructions
- Coat sweet potatoes with paprika powder, salt and pepper. Bake at 200°C/400°F until golden (15-20 minutes).
- Place pearl couscous in a pot and toast it on medium high heat for 1 minute constantly stirring. Add the boiling stock, cover and let simmer for 10 minutes.
- Place in a large bowl and let cool slightly before adding ½ tbsp lemon juice, onion, dill, lemon zest, combine and add salt & pepper to taste.
- Massage kale with 1 tbsp lemon juice and 1 tsp flaky sea salt. Top the pearl couscous with kale, sweet potato, beet, sugar snaps and melon.
- Whisk together all ingredients for the dressing in a small bowl until creamy and pour on top of the pearl couscous. Ready to serve!