Crispy Caesar Pearl Couscous Salad

• 분량: 4
• 활동 시간: 25 min
• 총 시간: 30 min

재료

180 g pearl couscous

200 g vegetarian chicken pieces

2 medium courgettes (500–600 g), sliced into half moons

200 g frozen peas

1 tbsp olive oil

60 g Parmesan cheese, finely grated or shaved

75 g croutons

Freshly ground black pepper

Salt

Caesar Dressing

200 g cottage cheese

100 g Greek yoghurt or skyr

40 g Parmesan cheese, finely grated

1½ tbsp lemon juice

2 tsp Dijon mustard

1 small garlic clove

2 tbsp olive oil

2–4 tbsp water

Salt and black pepper

방향

Cook the pearl couscous according to the package instructions. Add the frozen peas during the last 2 minutes of cooking. Drain well and spread onto a tray or large plate to cool.

Heat the olive oil in a large frying pan. Cook the vegetarian chicken pieces until golden and crispy. Remove from the pan.

In the same pan, grill the courgette over medium-high heat for 6–8 minutes until softened with deep golden-brown, slightly charred edges. Season with salt and pepper.

Blend the cottage cheese, Greek yoghurt, Parmesan, lemon juice, Dijon mustard, garlic, olive oil, water, salt and pepper until smooth and creamy. Adjust with a little extra water if needed.

In a large bowl, combine the cooled pearl couscous, peas, grilled courgette, half of the Parmesan and about two-thirds of the dressing. Toss until evenly coated.

Fold in the crispy vegetarian chicken.

Finish with the remaining Parmesan, plenty of freshly cracked black pepper and the croutons just before serving.

노트

Store the salad (without the croutons) in an airtight container in the refrigerator for up to 3 days.

Keep the croutons separate until serving so they stay crispy.

The salad is delicious cold, making it perfect for meal prep.

Finish with a little fresh lemon zest just before serving for extra brightness.

영양 정보

• 1회 제공량: 420 g
• 칼로리: 530 kcal
• 지방 전체: 24 g
• 포화 지방: 8 g
• 불포화 지방: 15 g
• 트랜스 지방: 0 g
• 콜레스테롤: 35 mg
• 나트륨: 850 mg
• 탄수화물 전체: 43 g
• 식이섬유: 7 g
• 총 당류: 6 g
• 단백질: 32 g