Pearl Cous Cous Salad


¼ cup apple juice
¼ cup soy sauce
¼ cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice

3 corn
3 zucchini, cut into thick rounds
2 punnets of cherry tomatoes
4 cups cooked, pearl couscous
1 ½ cups roughly torn fresh basil leaves


To start, combine the dressing ingredients together in a small pan over a low heat. Simmer (don’t boil!) for about 10-15 minutes until it’s starting to reduce and look a little saucier and less watery.

While the dressing is reducing you should chop up the veggies, cook the couscous, and tear up the basil. Toss the corn & zucchini with a little oil in a bowl and then BBQ. You can baste the zucchini in a little dressing with a brush while they cook. The veggies are done when you’re happy with them – anything from raw and a little smoky from the bbq to well done is good – cook to taste!

When the corn and zucchini have cooled, cut the corn off the cob and cut the zucchini into bite-sized chunks. Toss together the couscous, zucchini, corn kernels, tomatoes, basil, and dressing. Pop in the fridge to chill and let the flavours develop. Great side for a BBQ that will fill up any vegetarians and they will appreciate you cooking it before you put any meat on the BBQ.


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