Pearl couscous is the giant form of the more common tinycouscous.
Also known as gourmet and Israeli couscous, its like little pearls of pasta hence the name!
Pearl Couscous Salad
The immature child within wants to call this a Giant Couscous Salad.
I like to cook pearl couscous in a broth that starts with sautéed garlic and onion, for maximum flavour! Take a small spoonful and you’ll understand what I mean.
But the proper name is Pearl Couscous Salad, so I went with sensible.
But now Im kind of regretting it!
The combination of dill and coriander/cilantro is a firm favourite.
I like to cook pearl couscous in a broth that starts with sautéed garlic and onion, for maximum flavour! Take a small spoonful and you’ll understand what I mean.
If you havent tried it before, youre in for a treat!
Other names it goes by includegourmet couscousandIsraeli couscous.Find it alongside ordinary tiny couscous, usually in the pasta aisle.
Garlic, onion and vegetable or chicken broth This is for cooking the pearl couscous.
This it the pearl couscous brand I get from my local shops
As mentioned above, I like to cook the couscous in flavour to make it more delicious.
Try it once and youll never look back!
Fresh herbs Dill and coriander/cilantro are a wonderful combination that I love using.
Close up photo of pearl couscous
Really try not to skip the herbs as they lift the dish.
For a different flavour profile but something beautifully fresh, try mint and parsley, finely chopped.
Baby spinach Leafy green of choice.
Finely sliced so it tosses through the couscous.
Cherry tomatoes For juicy pops and lovely colour.
Ordinary tomato cut into chunks or large dice will also work.
Cucumber For fresh crunch.
Nice textural contrast as theres no nuts or anything else crunchy in this.
Lemon dressing
A bright lemon dressing is a natural pairing here.
No surprises in the ingredients!
If you dont have Dijon Mustard, sub with ordinary yellow mustard.
And the lemon juice can be substituted with apple cider vinegar or white wine vinegar.
you could speed up the cooling process by spreading it on a tray and refrigerating it.
Add couscousand stir, cooking for 1 minute, to coat it in the flavoured oil.
Add the stock/broth and water.
Then once it starts simmering, place the lid on and turn the heat down to medium low.
Cook for 10 minutesuntil the liquid is absorbed and the couscous is cooked through but still firm.
Cool Use a fork to separate the couscous, then transfer into a large bowl to cool.
Terrific as a side, though I often have it as a lunch by itself.
The couscous will stick together into a big block.
But dont worry, it will separate when tossed with the dressing.
Dressing Shake the ingredients together in a jar.
Prevent screen from sleeping
Serve immediately, at room temperature!
Other similar spiced mains includeMiddle Eastern Lamb Koftas,Lamb Shawarma(oh my, this is SO GOOD!
),Moroccan Lamb Meatballsand theJerk FishI shared earlier this week (YES!
It would be amazing with this!).
Deceptively large amount of greens!
There is a deceptively large amount of greens packed into this salad.
Im not really explaining it very well!
But if (WHEN!!!)
you make this, youll feel like theres a ton of greens for just 1 1/2 cups of couscous.
Salad that can be eaten with a spoon!
Why does it feel so immature that this appeals to me so much???
The brand I used to use sold this bang out of couscous labelled as Israeli couscous.
I dont want my website to be a political forum so Ive changed the name.
And actually, these days most packets are labelled pearl couscous.
Post has also been updated with an improved video worthy of this fabulous salad and refreshed photos.
No change to recipe its perfect as is!
(Dozer on the left with this friend Aggie on the right!)
