Chef says pearl couscous salad wins over children

Chef Tarmo Mölder of Loobergi Farm’s home restaurant has created a light pearl couscous salad with mango, pomegranate and avocado, ERR’s Terevisioon reported. Mölder said the dish is so tasty that even his four-year-old child eats it enthusiastically.

“Pearl couscous is like pearl-shaped pasta. The salad contains fresh cucumber, avocado, mango and pomegranate seeds, and I seasoned it with lime, basil pesto, salt and sugar,” Mölder said.

He developed the recipe four years ago, when the farm first took part in Open Farm Days. Mölder was looking for a simple and interesting salad that could be prepared in large quantities. “Now this salad is on our table every time,” he said.

All the ingredients should be cut into bite-sized cubes. To prepare the pearl couscous, bring water to a boil and cook the couscous for six to seven minutes. It should retain a slight crunch, Mölder said, and should be cooled quickly to prevent it from continuing to cook. The couscous must be cold before it is added to the salad.

The salad can be served with prawns, chicken or duck. For his version, Mölder fried prawns in oil, seasoning them with sweet-and-sour chilli sauce and a little lime juice.