Pearl Couscous Salad
User Reviews
5
Pearl Couscous Salad
Description
Pearl Couscous Salad combines Israeli-style couscous prepared by sautéing garlic and onion before simmering with vegetable broth and water until tender but still firm. Once cooled, it is mixed with diced cucumbers, halved cherry tomatoes, finely sliced baby spinach, and fresh herbs like coriander and dill. The salad is dressed with a homemade lemon dressing featuring lemon zest and juice, extra virgin olive oil, Dijon mustard, minced garlic, and seasoning for a bright, tangy flavor. The textures range from the chewy couscous to crunchy fresh vegetables, making it refreshing and balanced for warm weather or Mediterranean-inspired meals.
Its fresh citrus dressing enhances the salad’s flavors. This dish can stand on its own as a light meal or serve as a side with dishes that have bold Middle Eastern or Greek spices. The use of baby spinach adds subtle earthiness, and the parsley substitute flexibility suits varied palates.
For best results, serve the salad freshly tossed as the herbs and greens wilt over time, though it can be kept for a couple of days refrigerated if the dressing is added later. The couscous can also be prepared separately and served plain with herbs and lemon as a side dish.
Ingredients
Couscous:
- 2 tsp olive oil
- 1 garlic minced, clove
- ½ onion finely chopped, small
- 1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
- 1 1/2 cups vegetable broth low sodium, or chicken broth
- 1 cup water
Salad:
- 2 cucumber diced (about 2 cups
- 250g / 8 oz cherry tomato halved (about 2 cups
- 3 cups baby spinach , finely sliced (Note 2)
- ¼ cup Coriander finely chopped (or sub with parsley, or cilantro
- ¼ cup dill , finely chopped
Lemon Dressing (Note 3):
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic minced, clove
- 1 tsp sugar , optional
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
Instructions
Couscous:
- Sauté onion & garlic - Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
- Couscous & broth - Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).
Salad:
- Dressing - Place Dressing ingredients in a jar and shake well.
- Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
Notes
- Pearl couscous, also called Israeli or gourmet couscous, is larger than regular couscous and holds its shape when cooked with a ratio of about 1 cup couscous to 1.67 cups liquid to avoid a gummy texture.
- Use generous amounts of baby spinach or similar greens like kale, removing tough stems for better mixing and nutrition.
- Store the salad refrigerated with dressing added just before serving for up to 2 days to keep herbs fresh.
- This salad pairs well with Middle Eastern or Greek spiced dishes such as Chicken Shawarma, Lamb Koftas, Greek Meatballs, or Souvlaki.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 8 people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477cal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 547mg | 23% |
| Potassium | 1352mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3582IU | 72% |
| Vitamin C | 116mg | 129% |
| Calcium | 270mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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