The Pioneer Woman Tasty Kitchen
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Pearl Couscous Vegetable Salad

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

So easy it’s kind of ridiculous, but these veggies pair wonderfully with the lovely chewiness of the pearl pasta.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Carrot, Diced (about 2/3 Cup)
  • 1 whole Small Yellow Or White Onion, Diced
  • 1 whole Yukon Gold Potato, Diced With Peel Intact
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 2 whole Yellow Squash (about 7" Each), Ends Trimmed And Diced
  • 1 cup Spinach Leaves, Chopped
  • 3 whole Kale Leaves, Stem Discarded And Leaves Chopped
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Chili Powder
  • 1 clove Garlic, Minced Or Grated
  • ¼ cups Chicken Or Vegetable Broth
  • 1 cup Uncooked Pearl Couscous
  • Salt To Taste

Preparation

In a large skillet over medium heat, add the olive oil and swirl to coat the pan. Add the hard vegetables and sauté until just soft, about 5 minutes, stirring often. Add the greens and wilt slightly, then add the spices. Add the broth, a splash at a time, until some of the liquid has been absorb and some has evaporated.

Meanwhile, in a small sauce pot, cook the couscous according to package directions. Once the couscous has finished cooking, add it to the skillet with the vegetables. Stir to combine, taste and season with salt or other spices as desired. Serve with protein of your choice.

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Profile photo of Molly B

Molly B on 8.5.2013

Nice, easy recipe and great for summer. Easy to adapt to your own tastes or preferences. I followed the recipe and am really pleased with how it turned out.

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