Salads - main course | RecipeTin Eats

Antipasto Chickpea Salad

Nagi — Wed, 31 May 2023 06:00:00 +0000

I love this chickpea salad because it involves little more than opening jars, it keeps well for days and the chickpeas keep me full for longer. It’s like an antipasto platter, in the form of a protein-laden, good-for-you meal!

Antipasto Chickpea Salad

Professional food writers would probably describe chickpeas as a blank canvas for flavour. I’m not that eloquent. I’ll just say bluntly – I find chickpeas rather bland.

So when you see chickpeas in a recipe of mine, they are always with big, bold flavours. Think – Indian curries, chorizo stew, Moroccan tray bake, Brazilian stew, Greek Marinated Chickpea Salad.

Today’s recipe is no exception. Take canned chickpeas and toss with lots of punchy flavoured antipasto things – sun-dried tomato, roasted red peppers, artichokes and feta – tossed in a dressing made using the oil from the jar of sun-dried tomato.

Boring chickpeas? Not in my world!!

Sun-dried tomato dressing

Antipasto-y things for this salad

Ingredients in Antipasto Chickpea Salad

OK! Let’s get cracking opening jars. 😂 Here’s what you need.

Add-ins

Canned chickpeas – I use canned for convenience but if you’d prefer using dried, you will need 1 1/2 cups dried chickpeas. 8 to 24 hours soak, 30 to 45 minute simmer.
Sun-dried tomato – Get the type in oil as we are using the oil from the jar to make the dressing!
Other antipasto things – Artichokes, roasted red peppers, olives. Feel free to switch out as you wish!
Baby rocket/arugula – Nice perky, slightly pepper leafy greens that works well with the bold flavours of the antipasto. Plus, it holds up better in salads than crisper leafy greens, like iceberg, when kept overnight.
Cherry tomatoes – Bursts of fresh juicy sweetness.
Danish feta, or Green feta – I like using Danish feta in this because it’s creamier and kind of goes smeary when tossed. But Greek feta works just as well from a flavour perspective.
Coriander/cilantro – Fresh herby goodness that works so well with the flavours in this salad!

Dressing

Sun-dried tomato oil – The oil reserved from the jar of sun-dried tomatoes. Free flavour!
Sherry vinegar – A slightly smoother vinegar with a little more layers of flavour. Substitute with champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.
Garlic – Minced using a garlic press or finely grated using a microplane, so it melds into the dressing.
Coriander – For a hint of subtle, warm spicing.
Salt and pepper – Only 1/4 teaspoon of each, because the antipasto items are already salty.

How to make this chickpea salad

A lot of jar opening! 😂

Strain 5 tablespoons of oil from the sun-dried tomatoes into a jar to make the dressing. Top up with extra virgin olive oil, if you’re short.
Dressing – Add the rest of the ingredients into the jar and shake well until combined. I like using jars to make dressing – fast and effective way to mix the dressing up thoroughly, and useful to store leftover.
Drain & roughly chop the artichokes, roasted red peppers and sun dried tomato.
Combine all the salad ingredients in a large bowl, but reserve a little feta and coriander/cilantro for garnish.
Pour over dressing.
Toss gently. Some of the feta will go a bit smeary and creamy – I love this! If you are after a more pristine look, then just hold the feta back until the end and do it throughout the salad.

Now THAT is a bowl of chickpea deliciousness.

Make this for dinner tonight, work-lunch tomorrow then have any leftovers on the side of whatever you’re having for dinner the night after.

I can’t wait for you to get hooked on this as I am! – Nagi x

Watch how to make it

Antipasto chickpea salad

Recipe video above. This salad uses big, punchy antipasto flavours to transform canned chickpeas from meh to seriously delicious – fast! Excellent protein-laden, meat-free meal or work lunch option as it keeps well for 3 days.

Switch out the add-ins with whatever takes your fancy. But whatever you do, don't skip the sun-dried tomatoes. The tasty oil from the jar is used for the dressing, and it’s your secret flavor weapon here.

Course Salad, Salad meal

Cuisine Western

Keyword chickpea salad

Prep Time 15 minutes

Total Time 15 minutes

Servings – 5

Calories 512cal

Author Nagi

Ingredients

Dressing:

5 tbsp oil reserved from sun-dried tomatoes jar (in salad, below), or extra virgin olive oil
2 1/2 tbsp sherry vinegar (Note 1)
1 medium garlic clove , minced using garlic press (or finely grated)
1/4 tsp ground coriander
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper

Salad (Note 2):

2 x 400g/14 oz cans chickpeas , drained (Note 3 for dried)
3 packed cups baby rocket/arugula leaves , roughly torn by hand into 2.5cm / 1″ pieces (Note 4)
350g/12 oz jar roasted red pepper strips , drained, roughly chopped into 2.5cm/1″ pieces
200g/7 oz jar marinated artichoke hearts , drained, roughly chopped into 1.25 cm / 1/2″ pieces
1/2 cup sliced black kalamata olives
3/4 cup sun-dried tomato strips in oil , chopped into 1.25 cm / 1/2" pieces (reserve oil from jar for Dressing) (3 oz)
250g/8oz cherry tomatoes , halved
1/3 cup coriander/cilantro leaves , roughly chopped
200g/7 oz Danish feta (or Greek) , crumbled

Instructions

Dressing – Shake ingredients in a jar to combine.
Toss – Set aside a bit of coriander/cilantro and feta for garnish. Place all remaining salad ingredients into a big mixing bowl. Pour dressing over salad, and toss gently together to combine well. The feta will get a bit smeary – love it!
Serve – Transfer to serving dish. Garnish with reserved feta and coriander/cilantro. Dig in!

Notes

1. Vinegar alternatives: champagne vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar.

2. The antipasto items added in this salad are absolutely open to interpretation! Use whatever you fancy or have. Double up on things you’re long on. Replace things that aren’t to your taste.

3. Dried chickpeas – Use 1 1/2 cups dried chickpeas. Soak in water 8 – 24 hrs, drain then simmer 30 to 45 minutes until firm but tender to the bite (check early, cook time depends on age. Older = longer, fresher = faster cook). Drain, cool, use per recipe.

4. Leafy greens – Baby spinach would work well here and last better than crisper greens (like iceberg, cos/romaine) if you are intending to keep leftovers.

5. LEFTOVERS Keeps well 3 days in the fridge. Toss well before serving. If intentionally making ahead, best to keep the dressing separate. If making for work lunches, I like to make 50% extra dressing and portion the dressing for each serving.

Nutrition per serving.

Nutrition

Life of Dozer

Food even trumps playing. Like owner, like dog!

The post Antipasto Chickpea Salad appeared first on RecipeTin Eats.

Pesto pasta salad

Nagi — Thu, 02 Mar 2023 05:00:00 +0000

I know it should be as simple as dumping pesto on pasta…. but actually, it turns out I have some things to say about pesto pasta salad. That is, if you want a good one!

Pesto pasta salad

My pesto pasta salad rules are simple – don’t skimp on pesto, don’t be shy with olive oil, cook the pasta beyond al dente and add the smallest dab of mayonnaise to give it a touch of luxe as well as improving leftovers.

Why? Because these address two pet-peeves I have about pesto pasta salads.

Firstly, the pesto pasta salad that doesn’t actually taste much like pesto. Pasta with the faintest green colour, and if you close your eyes as you eat, it’d be impressive if you picked it as pesto.

Secondly, the dry pesto pasta salad. Actually, that’s a general pasta salad peeve. Just because it’s a cold pasta, that’s no excuse for dryness! I resort to all sorts of tricks to keep things juicy. Lots of dressing (using avocado is a neat, tasty trick, as is using a splash of pasta cooking water instead of gallons of oil). And juicy add-ins, like roast vegetables, tomato etc. (this marinated vegetable pasta salad is a solid summer staple).

Today’s trick? Just 2 tablespoons of mayonnaise. This works wonders to keep things extra juicy today – and even tomorrow when you pull it out from the fridge!

I like to make the pesto quite smooth for pasta salads, for better coverage.

What you need for pesto pasta salad

The one thing that will make your pesto pasta salad stand out is freshly made basil pesto. But if it’s an emergency, use the fresh pesto you get from the fridge section – tastes a whole lot fresher than off the shelves in aisles!

1. Homemade pesto

Here’s what you need for the basil pesto.

Fresh basil leaves – Abundant and excellent value during summer!
Parmesan – or, if you want to really go luxe, parmigiana reggiano.
Pine nuts – sometimes, to change things up, I use walnuts, cashews or almonds.
Olive oil – Or a 50/50 combination of olive oil and grapeseed oil (which has a more neutral flavour so let’s the basil flavour come through a little more).
Garlic – Just a touch. Because it’s raw, if you use too much it can be a little harsh, I find.

2. Pesto pasta salad ingredients

And here’s what goes into my pesto pasta salad.

Pasta – Any short shape your heart desires! Shells, macaroni, wheels – go wild! I went spirals. I like to live life on the edge. 😂
Just a dab of MAYONNAISE – Not intended to make this a greasy mayo-laden pesto pasta salad! But a little dab goes a long way to give pesto pasta salad an edge of creaminess so it stays nice and “juicy” even the next day. It really makes a difference.
Prefer to skip it? Just add a little extra olive oil.
Bocconcini, cherry tomatoes – My add-ins of choice, so it’s not just all pasta. Love the combo of juicy tomato and the soft bites of bocconcini. If you want to skip these, just add a little more pasta. Or, use other add-ins of choice!
Rocket/arugula – I like to add some type of leafy greens into me pesto pasta salads for a hint of freshness and provide textural contrast. Rocket / arugula is great, love the hint of peppery freshness.

How I make pesto pasta salad

Simple – but I do have a couple of tips!

Cook the pasta beyond al dente so it’s quite soft. Why? Because pasta firms up when it cools. To the point of hard when refrigerated. Pre-empt this by cooking pasta a little longer so it’s extra soft when hot = perfect texture when cool!
Tossing order – Toss pasta, pesto and mayonnaise only first. Then the bocconcini and tomato. Lastly, leafy greens – as pesto tends to cling to it, and we can’t have leafy greens hogging the pesto!

Homemade pesto

It’s was simple as blitzing everything together using a handheld stick, until the pesto is quite smooth. Less clean up than using a food processor and a better result. Why? Read on!

I prefer using a handheld stick because you can make the pesto smoother which I prefer for pasta salads. Better coverage on the pasta. I like chunky pesto for using as a dip, dolloping on crostini, that sort of thing, where a bit of texture is pleasant.

Bonus: handheld sticks are far easier to clean than a food processor! (Though you can use a food processor if you need to – directions in the recipe).

How to make the pesto pasta salad

Well, I’ve pretty much already given the steps, but I’ll write them out anyway!

Cook pasta in salted water per packet time plus 1 minute so it’s extra soft, as explained above. Salted water is a must, else you will feel like your pasta salad is a little under seasoned.
BTW, I start my timer as soon as the pasta goes into the boiling water, not once it comes back up to the simmer. Just in case you’re wondering.
Rinse the pasta under cold running water to remove excess starch (which makes it sticky, not what we want for pasta salad) and cool.
Drain well and cool.
Pesto & mayonnaise first – Mix the pesto and mayonnaise through the pasta first.
Tomato & bocconcini next – Then gently mix through the tomato and bocconcini. We don’t want to bash up the tomato too much.
Leafy greens last – And lastly, toss through the rocket/arugula. Just quickly, to disperse. Don’t mix too much else the rocket tends to get weighed down with pesto. In other words – the leafy greens hog the pesto, and we can’t have that!

Storing leftover pesto pasta salad

Though pesto pasta salads are at their green-colour prime within a few hours of making, it will last for 2 days in the fridge and retain its green colour, albeit not quite as vibrant as when freshly made.

Also, the other big thing this pesto pasta salad has going for it is that it is still nice and juicy the next day, and the next. I find that cold pasta salads (other than mayo laden ones) are notorious for become dry in the fridge overnight because the pasta absorbs the dressing.

But in this one, the combination of using the right amount of pesto (generous!) and just 2 tablespoons of mayonnaise prevents this pasta salad from drying out.

Take it to picnics, as a side dish for gatherings, or take it to work for lunch. Such a great summer staple! – Nagi x

Watch how to make it

Pesto pasta salad

Recipe video above. Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking "darn it, I should have just followed the recipe!".

PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers – prevents it from drying out.

TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.

Course cold pasta salad, Mains, pasta salad

Cuisine Western

Keyword cold pasta salad, pesto pasta salad, vegetarian pasta salad

Prep Time 15 minutes

Cook Time 15 minutes

Servings

Calories 663cal

Author Nagi

Ingredients

350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
1 tbsp salt , for cooking pasta

Pesto (Note 1):

2 tbsp pinenuts , toasted (sub walnuts, cashews, almonds)
2 cups (tightly packed) basil leaves
1 small garlic clove , minced
1/2 cup parmesan , finely grated
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)

Pasta Salad:

2 tbsp mayonnaise (S&W, else Hellman’s, Note 2)
250g (1 heaped cup) cherry tomatoes, cut in half
220g/ 7 oz baby bocconcini , drained, cut in half (Note 3)
1 cup (tightly packed) baby rocket/arugula leaves (40g)
1/2 tsp cooking/kosher salt
Small basil leaves , optional garnish

Cups – Metric

Instructions

Cook pasta – Bring 3 litres of water to the boil with the salt. Cook for the pasta packet time + 1 minute. Drain in a colander, rinse under cold water. Shake off excess water well, then allow to fully cool and dry.
Pesto – Place all ingredients in a tall jug just large enough to fit the head of a stick blender. Blitz under pretty smooth. Not a green smoothie, we still want some visible green bits! but not chunks.
Toss – Place pasta in a bowl, scrape in the pesto. Add mayonnaise then toss well. Add bocconcini and tomato, toss gently just to disperse. Add rocket/arugula and toss just to disperse.
Serve – Transfer into a serving bowl. Scatter with basil leaves, if using. Serve!

Notes

Serves 4 to 5 as a meal, or 8 to 10 as a side (or more, if this is part of a larger banquet!)

1. Pesto – Homemade really is superior, but if you need to use store bought, use just shy of 1 cup. Try to get it from the fridge rather than aisle – fresher!

2. Mayonnaise is not intended to make this a creamy pasta salad. It just adds “juiciness” and prevents it from drying out – because dry pasta salads is a pet peeve of mine! If you don’t want to use mayo, add an extra 2 tablespoons of olive oil instead.

3. Baby bocconcini – small, soft mozzarella balls. They have a mild flavour, ie not salted. Fabulous in pasta salads, especially with pesto pasta salad!

4. Leftovers will keep well for 2 days though it does lose the vibrant green colour. Keep in the fridge in a very airtight container (this will preserve greenness as best as possible). Always bring to room temperature before eating, for best flavour and pasta texture.

Nutrition per serving, assuming 5 servings.

Nutrition

For the love of pasta salads

Italian Pasta Salad with Homemade Italian Dressing

The most amazing avocado pasta salad

Sun-Dried Tomato Pesto Pasta Salad

Chicken Pasta Salad

MARINATED Vegetarian Pasta Salad!

Greek Lemon Orzo Salad (Risoni)

Pearl Couscous Salad

Macaroni Salad

Pasta and Rice Salads

Life of Dozer

Current favourite toy. Changes frequently. He’s not very loyal.

PS In case you have a burning desire to know – it’s a hippo. I understand. There’s no way you could sleep tonight without knowing what that slobbery waterlogged grey mass of fur is. Now you can rest in peace.

Actually, on closer inspection, possibly not a hippo? Any thoughts from animal experts much appreciated.

The post Pesto pasta salad appeared first on RecipeTin Eats.

Pearl Couscous Salad

Nagi — Sat, 21 Jan 2023 22:00:00 +0000

Pearl couscous is the giant form of the more common tiny couscous. Also known as gourmet and Israeli couscous, it’s like little pearls of pasta – hence the name! Makes a fabulous salad and is a great one to take to gatherings for something different that never fails to impress.

Pearl Couscous Salad

The immature child within wants to call this a Giant Couscous Salad. But the proper name is Pearl Couscous Salad, so I went with sensible. But now I’m kind of regretting it!

Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.

While the tiny couscous can be prepared by soaking in hot water, pearl couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.

I like to cook pearl couscous in a broth that starts with sautéed garlic and onion, for maximum flavour! Take a small spoonful and you’ll understand what I mean.

This it the pearl couscous brand I get from my local shops

Close up photo of pearl couscous

What you need for this pearl couscous salad

I’ve given this salad a Mediterranean spin with a bright lemon dressing, pops of tomato, juicy crunch of cucumber and a good hit of fresh herbs. The combination of dill and coriander/cilantro is a firm favourite. If you haven’t tried it before, you’re in for a treat!

For the salad

Pearl couscous (see photos above) – Giant couscous that are sold in packets labelled as such. Other names it goes by include gourmet couscous and Israeli couscous. Find it alongside ordinary tiny couscous, usually in the pasta aisle.
Garlic, onion and vegetable or chicken broth – This is for cooking the pearl couscous. As mentioned above, I like to cook the couscous in flavour to make it more delicious. Try it once and you’ll never look back!
Fresh herbs – Dill and coriander/cilantro are a wonderful combination that I love using. Really try not to skip the herbs as they lift the dish. But in my view, this is still worth making even if you do not have one or both of these as the couscous itself and dressing add great flavour into the salad.
Best substitutes are: parsley (same quantity) or a bit of chives (say, 1/4 cup finely sliced). For a different flavour profile but something beautifully fresh, try mint and parsley, finely chopped. Add to taste. Be bold!
Baby spinach – Leafy green of choice. Finely sliced so it tosses through the couscous.
Alternatives: Baby rocket/arugula, torn by hand or chopped into smaller bits (so it tosses though well). Or finely sliced kale, but best to marinate it first to soften the tougher leaves. Follow directions in this recipe.
Cherry tomatoes – For juicy pops and lovely colour. Ordinary tomato cut into chunks or large dice will also work.
Cucumber – For fresh crunch. Nice textural contrast as there’s no nuts or anything else crunchy in this.

Lemon dressing

A bright lemon dressing is a natural pairing here. No surprises in the ingredients! If you don’t have Dijon Mustard, sub with ordinary yellow mustard. And the lemon juice can be substituted with apple cider vinegar or white wine vinegar.

How to make pearl couscous salad

The pearl couscous needs to be cooked around 1 hour in advance to give it sufficient time to cool before tossing with the salad ingredients. You can speed up the cooling process by spreading it on a tray and refrigerating it.

Sauté garlic and onion in a large saucepan or small pot over medium high heat until the onion is translucent and starting to brown.
Add couscous and stir, cooking for 1 minute, to coat it in the flavoured oil. Add the stock/broth and water. Then once it starts simmering, place the lid on and turn the heat down to medium low.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.
Cool – Use a fork to separate the couscous, then transfer into a large bowl to cool. The couscous will stick together into a big block. But don’t worry, it will separate when tossed with the dressing.
Dressing – Shake the ingredients together in a jar.
Toss! Add all the salad ingredients and fresh herbs into the bowl with the couscous then toss well with the Dressing. Serve immediately, at room temperature!

What to serve with this pearl couscous salad

Serve it as a meal in itself, which is what I often do, or as a side.

As a side dish, with the bright Mediterranean flavours in this, the obvious pairing would be all things Mediterranean like Greek Baked Chicken, Turkish lamb skewers, Greek Meatballs and Greek butterflied lamb leg. But I especially love serving this with African and Middle Eastern spiced things – like Chicken Shawarma which is pictured below. The fresh flavours of this pearl couscous salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours.

Other similar spiced mains include Middle Eastern Lamb Koftas, Lamb Shawarma (oh my, this is SO GOOD!), Moroccan Lamb Meatballs and the Jerk Fish I shared earlier this week (YES! It would be amazing with this!).

Terrific as a side, though I often have it as a lunch by itself.

Deceptively large amount of greens!

There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1 1/2 cups of couscous. But the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.

Hidden veggies!

Salad that can be eaten with a spoon!

Why does it feel so immature that this appeals to me so much??? – Nagi xx

Watch how to make it

Pearl Couscous Salad

Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).

Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Course Dinner

Cuisine Western

Keyword couscous salad, gourmet couscous salad, israeli couscous salad, pearl couscous salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings – 8 people

Calories 477cal

Author Nagi

Ingredients

Couscous:

2 tsp olive oil
1 garlic clove , minced
½ small onion , finely chopped
1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
1 1/2 cups vegetable or chicken broth , low sodium
1 cup water

Salad:

2 cucumbers , diced (about 2 cups)
250g / 8 oz cherry tomatoes , halved (about 2 cups)
3 cups baby spinach , finely sliced (Note 2)
¼ cup coriander / cilantro , finely chopped (or sub with parsley)
¼ cup dill , finely chopped

Lemon Dressing (Note 3):

2 tsp lemon zest
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove , minced
1 tsp sugar , optional
3/4 tsp cooking / kosher salt
1/2 tsp black pepper

Cups – Metric

Instructions

Couscous:

Sauté onion & garlic – Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
Couscous & broth – Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).

Salad:

Dressing – Place Dressing ingredients in a jar and shake well.
Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Notes

1. Pearl couscous is also known as Israeli Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.

In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.

2. Baby spinach – Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!

3. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.

4. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!

5. WHAT TO SERVE THIS WITH: This Pearl Couscous Salad has bright Mediterranean flavours so while the obvious pairing would be with all things Mediterranean, I think it goes particularly well with complex earthy flavours of Middle Eastern spices such as Chicken Shawarma, Middle Eastern Lamb Koftas and Turkish Koftas. Would also be stellar with Greek Meatballs, yoghurt marinated Greek Chicken (skip the wraps in the Gyros), Souvlaki, Portuguese Chicken (skip the bread), Slow Roasted Greek Lamb. See my Greek recipes here and Middle Eastern recipe here. (New addition: excellent with Jerk Fish!)

6. Serves 4 as a meal or 6 – 8 as a side. Nutrition is per serving, assuming 4 servings.

Nutrition

Originally published July 2017. Updated January 2023 with a name change from Israeli Couscous Salad to Pearl Couscous Salad due to the political sensitivity around the recipe name. The brand I used to use sold this type of couscous labelled as “Israeli couscous”. I don’t want my website to be a political forum so I’ve changed the name. And actually, these days most packets are labelled “pearl couscous”. Post has also been updated with an improved video worthy of this fabulous salad and refreshed photos. No change to recipe – it’s perfect as is!

MORE SUMMER SALADS to take to gatherings

Italian Pasta Salad
Coleslaw
Potato Salad and Lemon Potato Salad
Wild Rice Salad <– reader fave!
Everybody’s favourite Macaroni Salad
Caprese Salad
12 Minute Sun Dried Tomato Couscous Salad
Browse all Pasta Salads and Rice Salad

Life of Dozer

Teamwork! 😂 (Dozer on the left with this friend Aggie on the right!)

The post Pearl Couscous Salad appeared first on RecipeTin Eats.

Glass noodle salad with lime cashew crumble

Nagi — Sun, 08 Jan 2023 04:31:08 +0000

This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with an addictive creamy hoisin dressing that clings to the slippery noodles. The zingy salty lime cashew crumble really makes it, so don’t skip it! Terrific no-cook meal for hot summer nights.

Glass noodle salad

This is one of those summer-time showstopper salads that makes ~~you~~ me believe ~~you~~ I could become a clean-eating goddess because even though ~~you’re~~ I’m usually the kind of person who goes ga-ga over fall-apart meat, one bite of this and woah…… How can healthy be so darn delicious???

The star of today’s salad is glass noodles, those delicate thin, transparent noodles that look just like rice vermicelli noodles except they are see-through. Like glass. Hence, the name!

Combine those with a simple-yet-incredible hoisin dressing that clings rather than slides off the slippery noodles, fresh herbs, vegetables and shredded chicken, to make it a meal (or not!). Then finish with a shower of what I’m calling a lime cashew crumble, a ridiculously easy-to-make finishing touch that elevates this dish from mmmm this is so good to holy moly, how can a SALAD be so freakin’ delicious!!

The lime cashew crumble really makes this salad, so don’t skip it!

The hoisin dressing is slightly creamy so it clings to the slippery noodles better

What are glass noodles, and please tell me I can get them at my local shops!

Yes you can! Asian aisle, dried thin white noodle sticks labelled bean thread vermicelli noodles or variations thereof: bean thread glass noodles, glass noodles, or just bean thread. The packet I get is pictured above.

Made from the starch of mung beans, they’re also commonly known as cellophane noodles and just require soaking in boiling water to rehydrate.

Typically in Asian cuisines, they’re used in soups, spring rolls, and stir fries. Today I’m using it in a salad because they make for a perfect no-cook satisfying salad for a summertime meal!

Can’t find glass noodles? No problems! Rice vermicelli noodles make a perfect substitute. They’re not see through. But that’s ok, we shall survive! 😂

What you need for this Glass Noodle Salad

I’ve made this salad as a meal by adding a good amount of chicken. But feel free to add more vegetables instead to make it a side salad, or a meat-free meal.

Try not to skip the fresh herbs, they bring such a lovely freshness to this salad! Also, don’t skip the lime cashew crumble. Make it once, and you’ll understand why I say that.

Bean thread / glass noodles / cellophane noodles – all the names these noodles go by! See above for a close up photo. Find it in the Asian or noodle aisle of grocery stores. Or, you can substitute with vermicelli noodles in a pinch!
Shredded chicken – It’s ok, you can just buy a roast chicken and shred the meat! Otherwise, poach your own chicken breast or use any relatively plain flavoured leftover roast chicken or other meat you have. Shred it or slice into batons.
For a meat-free alternative or to make this into a veg-loaded side salad, just skip the chicken and add more vegetables.
Carrot, cucumber and cabbage – The vegetables I’ve opted for. I like to julienne the carrot and cabbage so they jumble up nicely with the noodles. I cut the cucumber a little larger on an angle for some textural contrast – it’s nice to bite into some fresh juicy crunch!
Other vegetable suggestions – bean sprouts (handy no prep!), asparagus (finely slice on angle), crisp lettuce (finely slice), green beans (cook and cool), green papaya (shredded – see here for how), cherry tomatoes (halved), radish (julienned), lightly steamed Asian greens (cut into 7.5cm/3″ lengths), broccolini (cut into thin batons, lightly steamed).
Mint & coriander/cilantro – These herbs bring a fabulous South East Asian freshness to this salad! Really try not to skip these, if you can. But if you don’t have them (or are one of those coriander/cilantro haters) they can be skipped and it will still be a super tasty salad thanks to the dressing.

The Hoisin dressing

Glass noodles are slippery little suckers, so it’s good to make the dressing a little thicker so it clings to the noodles better. To do this, I use a touch of mayonnaise.

Kewpie mayonnaise – Don’t get turned off by the inclusion of mayonnaise in the dressing! It’s just 1 1/2 tablespoons, and as noted above, it makes the dressing a little creamy so it clings to the slippery noodles better. Plus, we’re using Kewpie mayonnaise. Everyone knows this Japanese mayo is the best one around! (But it’s ok, you won’t ruin the recipe if you use another type of mayo but you will do me proud if you get Kewpie).
Soy sauce – Provides the saltiness in the dressing.
Hoisin – flavour, touch of sweetness and also helps thicken the dressing because hoisin is a thick sauce. Love the Chinese five spice flavour in it.
Chinese five spice powder – For more five spice flavour goodness! This is a spice blend available at everyday grocery stores. It’s a spice mix made with star anise, cloves, Chinese cinnamon, fennel and Sichuan pepper that is used widely in Chinese cooking as well as other Asian cuisines such as Vietnamese.
Rice vinegar – An Asian vinegar made out of (wait for it…..) rice! Using rice vinegar is on theme for this Asian flavoured salad, but you can substitute with apple cider vinegar or white wine vinegar.
Sesame oil and canola oil – Sesame oil for flavour, and canola oil to make up the rest of the oil required so the sesame flavour isn’t too strong.
Fresh ginger – The dressing only calls for 3/4 teaspoon of finely grated ginger, for background flavour. I don’t use a lot because there’s plenty of other flavours going on. But feel free to dial it up!

Lime cashew crumble (don’t skip this!)

This is a fabulous, effortless finishing touch that gives this noodle salad that je ne sais quoi! It’s limey, salty and sweet, and makes cashews even better than they already are. Here’s all you need:

Thank you for inventing this Chef JB. We love your clever, simple ideas like this that make food even tastier with such little effort!

How to make glass noodle salad

Far out – what a treat – a 4 step recipe. 😂

Soak glass noodles in boiling water for 3 to 4 minutes until they become transparent and soften. Then drain and when cool enough to handle, loosen the tangle of noodles.
Note: Some packets will say to soak in cold water. Ignore it. Or – try it, get annoyed when it doesn’t work, drain then soak in boiling water. (That would be me.)
Toss lime cashew ingredients in a bowl. They can be used immediately or set aside for a while until needed.
Shake dressing ingredients in a jar.
Toss – Place all the salad ingredients except the lime cashews in a bowl and pour over the dressing. Toss well. Then add half the cashews and toss through. Pour into a large serving bowl or individual serving bowls, then sprinkle over the remaining cashews. Dive in!

How I make this noodle salad ahead

If you’re wanting to get ahead, you can prepare all the components separately ahead of time then toss them together just prior to serving. This is what I do – everything is kept in the fridge. You can just put everything in one large container, just keep them separated:

Noodles – soak, drain, rinse, detangle, cool.
Cabbage, carrot and cucumber – slice, store in container.
Shredded chicken – store in container.
Mint and coriander / cilantro leaves – Pick, wash, dry, store in paper towel lined container, covered with paper towel then a lid.
Lime crumble – make and keep in the fridge. If you made it a day+ ahead, give it a fresh spritz of lime juice and zest.
Dressing – shake in jar, store in fridge.

If you do this, the salad can be made up to 3 days ahead (the chicken will dictate the shelf life). Handy for meal prep / work lunches.

Hope you love this as much as I do! – Nagi x

PS In case you’re looking, more salads with substance this way -> Salad Meals recipe collection.

Watch how to make it

Glass noodle salad (cellophane / bean thread noodles)

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that's slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don't skip it!

Terrific no-cook meal for hot summer nights. Skip the chicken to turn it into a fabulous starch + veg side for Asian meals. Serves 3 to 4 as a meal, 5 to 6 as a side. More meal-size salads here!

Course Light mains, Salad meal, Side Salad

Cuisine Asian

Keyword bean thread noodles, cellophane noodles, glass noodle salad

Prep Time 20 minutes

Servings – 4

Calories 617cal

Author Nagi

Ingredients

Glass noodle salad:

100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1)
3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2)
2 packed cups (180g) green cabbage, finely sliced
1 cucumber , cut in half, sliced 3mm / 1/8″ thick on the diagonal
1 carrot , peeled then julienned
2 green onion stems , finely sliced on a diagonal
1 cup lightly packed coriander/cilantro leaves
1 cup lightly packed mint leaves

Lime cashew crumble:

1 cup unsalted roasted cashew nuts , roughly chopped
1 1/2 tsp lime zest
2 tsp lime juice
3/4 tsp caster sugar / superfine sugar (sub ordinary / granulated)
1/2 tsp cooking/kosher salt

Creamy hoisin dressing:

3 tbsp light soy sauce
3 tbsp rice vinegar
1 1/2 tbsp sesame oil
1 1/2 tbsp canola oil
1 1/2 tbsp kewpie mayonnaise (or other mayo) (Note 3)
1 tbsp hoisin sauce
3/4 tsp finely grated fresh ginger
1/4 tsp Chinese five spice powder (Note 4)

Cups – Metric

Instructions

Glass noodles: Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3 to 4 minutes or until transparent and softened. Drain using a colander, rinse under tap water (for rapid cool and reduce stickiness) then detangle using your fingers. Drain thoroughly before use. Set aside to fully cool.
Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
Dressing: Place ingredients in a jar and shake until well combined.
Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!

Notes

1. Glass noodles are sold labelled as bean thread vermicelli noodles or cellophane noodles. Once soaked, they become transparent, hence the name! I use Double Pheonix brand which is sold at everyday grocery stores (Asian aisle) and Asian stores. See photos in post. Substitute with vermicelli noodles.

Ignore packet if it says to soak in cold water. It takes “forever” / sometimes just doesn’t work at all.

2. Chicken – Or poach your own, or use leftover cooked chicken or other proteins. To make this a side salad, skip the chicken and increase the vegetables.

3. Kewpie is a Japanese brand of mayonnaise that’s widely available these days, sold in the Asian section of grocery stores. It’s such a small amount it’s fine to substitute with another mayo. To make a mayo-free version, substitute with more canola oil. Tahini would also work as a thickener and double up on lovely sesame flavour.

4. Chinese five spice is a spice blend available at everyday grocery stores. It’s a spice mix made with star anise, cloves, Chinese cinnamon, fennel and Sichuan pepper than is used widely in Chinese cooking as well as other Asian cuisines such as Vietnamese.

Storage: Keep the lime cashew crumble and dressing separate from the salad. Toss just prior to serving. Once dressed, best consumed that day. Lime cashew crumble will keep for a few days but lime flavour fades so best to make fresh. Dressing will keep for 3 days.

Nutrition per serving, assuming 4 servings. 178 calories per serving is attributable to the cashews. I cannot recommend skipping it (because it’s SO GOOD!) but if you are really counting calories then it’s an option….. Remember, this is for a relatively generous serving and it’s for a complete meal that is satisfying!

Nutrition

I love noodle salads.

Proof!

Vermicelli Noodle Salad

The Bangkok – Satay Chicken Noodle Salad

Thai Prawn, Mango and Avocado Noodle Salad

Sesame Noodles

Vietnamese Noodle Salad with Shrimp (Prawn)

Life of Dozer

Perfectly positioned on the cow hide rug…… a little disturbing, perhaps!!!

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