Roasted Vegetable & Pearl Couscous Salad

The Pearl Couscous in this salad adds a delightful, light texture that compliments the sweet roasted onions and earthy beetroot perfectly.


  • 250g of Artisan Grains Pearl Couscous (1 pack)
  • 1 Litre chicken stock or water
  • 2 tablespoons of rapeseed or sunflower oil
  • 2 large red onions, roughly sliced
  • 2 large sweet potatoes, cut into small 1-inch cubes
  • 2 large pre-cooked beetroot, cut into small 1-inch cubes (or a pack of small cooked fresh beetroot)
  • 200g of feta cheese (or desired salad cheese), loosely crumbled
  • A handful of roughly chopped coriander or parsley leaves (for garnish)
  • Salt and pepper (to taste)



  1. Preheat the oven to 200°C, Gas Mark 6.
  2. Add the chopped onion, beetroot and sweet potato cubes to a large baking tray and drizzle with oil until even coated.
  3. Place baking tray on the middle shelf and roast for 35-45 minutes, or until softened and slightly browned, turning the vegetables once halfway through to ensure even cooking.
  4. While the vegetables are roasting, cook the Pearl Couscous by boiling in 500ml of slightly salted water or stock in a medium saucepan for 11-12 minutes or until just tender. Drain water and set aside.
  5. Toss the Pearl Couscous with the roasted vegetables and mix together to ensure the flavours infuse and season to taste.
  6. Serve into bowls and finish with crumbled feta cheese and chopped herbs.