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Curried Fregola Pasta Salad

Fregola pasta, also known as Israeli or pearl couscous, originating from Sardinia but in this case taking a 180° turn to India.
Not a lot to say as the flavours developed are simply fantastic and packed with healthy ingredients. Best had as a cold salad and a side dish to your Sundays’ buffet.

Curried Fregola Pasta Salad

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here you can find more of my Pasta Recipes.

You can print the recipe!
Curried Fregola Pasta Salad
Course Main Dish
Cuisine Fusion
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 People
Ingredients
For the Dressing:
Course Main Dish
Cuisine Fusion
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 People
Ingredients
For the Dressing:
Instructions
  1. Turn the oven to 220° C, air fun, with the rack set in the middle.
  2. Take an oven proof baking sheet and add the cauliflower florets. Drizzle 1-2 tbsp of olive oil, sprinkle the pinch of salt and roast for 16 minutes. Remove from the oven and keep aside in a large mixing bowl.
  3. In a large pot over medium heat add 2 tbsp of oil and a minute later, and once heated, add the fregola pasta along with the turmeric. Toss for a minute or two until well coated with the oil and slightly toasted. Add the vegetable broth, increase the heat and bring to a boil. Then simmer with the lid covered for about 10 minutes, or according to package instructions, and until tender but not very soft. Remove from the heat to a colander and place under running water to stop the cooking. Allow to drain for about 10 minutes and add to the bowl with the cauliflower.
  4. In the meantime, prepare the dressing by combining in a glass bowl all the ingredients and whisk until emulsified.
  5. Then add to the couscous the shredded carrots, dry currants, cranberries and the kumquats (or preserved lemon), pour the dressing and stir to combine. Add the cilantro and gently toss and refrigerate if not using immediately. The flavors will really come together if refrigerated for few hours or even overnight. Serve in a deep dish. Actually, it can be made 1 day ahead and kept refrigerated
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