Pearl couscous salad with sardines
This recipe takes us to romantic Venice. Inspired by the famous local dish sarde in saor, which features sardines with vinegar braised onions, pine nuts, and raisins, this version uses canned sardines instead of fresh ones. Just as delicious and even easier to prepare.
Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the onions for 4 to 5 minutes until soft and translucent. Add the pine nuts and raisins, cook for 1 more minute, then deglaze with the vinegar. Stir in the thyme and let everything simmer over low heat for 15 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Cook the pearl couscous according to the package instructions, then drain it in a colander. Stir the couscous into the onion mixture and let everything cool to room temperature.
Toast the sliced almonds in a bit of oil in a skillet until golden brown, about 1 to 2 minutes. Transfer to a paper towel to drain.
Now fold the spinach and sardines into the pearl couscous and onion mixture. Season with a drizzle of olive oil, salt, and pepper, and sprinkle the toasted almonds on top.
