Pearl Couscous Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.98 out of 5 stars
(83)
Ingredients
4 servings
- 2 tsp olive oil
- 1 garlic clove (, minced)
- ½ small onion (, finely chopped)
- 1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
- 1 1/2 cups vegetable or chicken broth (, low sodium)
- 1 cup water
- 2 cucumbers (, diced (about 2 cups)
- 250g / 8 oz cherry tomatoes (, halved (about 2 cups)
- 3 cups baby spinach (, finely sliced (Note 2)
- ¼ cup coriander / cilantro (, finely chopped (or sub with parsley)
- ¼ cup dill (, finely chopped)
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove (, minced)
- 1 tsp sugar (, optional)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
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Preparation
Step 1
Couscous:
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
Salad:
Step 6
Dressing - Place Dressing ingredients in a jar and shake well.
Step 7
Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.
Step 8
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