Mediterranean Pearl Couscous Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
378 kcal
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Course
Lunch
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Cuisine
Middle Eastern
Mediterranean Pearl Couscous Salad
Description
The salad uses pearl couscous toasted in olive oil before simmering in vegetable broth, which gives a subtle nuttiness and enhanced flavor to the couscous pearls. Cooking and then cooling the couscous results in distinct, firm pearls providing texture balance with fresh vegetables. The added chopped red onion, kalamata olives, diced cucumber, and cherry tomatoes create a variety of fresh and briny notes alongside the tender couscous.
The dish is served cold, making it suitable for warm weather or as a make-ahead side. It pairs well with Mediterranean meals or can serve as a light vegetarian main. The ingredients are simple enough to showcase fresh produce, so quality and seasonal vegetables improve overall flavor and texture. Acidity like lemon juice and fresh herbs can be added to brighten and customize the salad further.
Practical tips include soaking red onions in ice water to mellow sharpness, chilling the salad rapidly by freezing briefly, and preparing couscous ahead to save time. Using a mandoline or food chopper can speed vegetable prep for convenience. These techniques help maintain fresh texture and flavors when serving.
Use fresh, high-quality seasonal vegetables for best texture and flavor.Soak red onions in ice water to reduce sharpness before mixing.Prepare couscous in advance and cool quickly in the freezer if needed.Add fresh lemon juice or parsley to enhance brightness before serving.Use a mandoline or food chopper to speed up chopping vegetables.
Ingredients
- 2 cups pearl couscous uncooked, aka Israeli couscous
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ¼ of a small red onion finely diced
- 10 kalamata olives halved, Greek, pitted, or pimento-stuffed olives
- ½ cucumber diced
- ½ cup cherry tomato
Instructions
- In a medium pot over medium-high heat, stir couscous and olive oil until it’s lightly browned. Add the vegetable broth, bring to a boil, cover, and let simmer for 10 minutes.
- Once the couscous has cooled, stir in the onion, olives, cucumber, and tomatoes.
Notes
- Use fresh, seasonal vegetables to enhance flavor, as few ingredients allow their qualities to stand out.
- Consider soaking diced red onion in ice water for 10-15 minutes to mellow its sharpness before adding.
- Chill the salad quickly by placing cooked pearl couscous in the freezer for 10 minutes; set a timer to avoid overfreezing.
- Prepare the couscous several hours or the night before for ease in assembling the salad.
- Fresh lemon juice and parsley can be added for additional flavor and brightness.
- Utilize a mandoline or food chopper to speed up vegetable preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 70g | 23% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 587mg | 24% |
| Potassium | 243mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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