Pearl couscous, also known as gourmet or Israeli couscous, is a larger, pasta-like version of traditional couscous—resembling tiny pearls, which inspired its name! It’s perfect for salads and makes a standout dish for gatherings, offering a unique and impressive touch.
INGREDIENTS
For the Couscous:
- 2 teaspoons olive oil
- 1 garlic clove, minced
- ½ small onion, finely chopped
- 1 ½ cups (250g) pearl couscous (Israeli/gourmet couscous)
- 1 ½ cups low-sodium vegetable or chicken broth
- 1 cup water
For the Salad:
- 2 cucumbers, diced (about 2 cups)
- 250g (8 oz) cherry tomatoes, halved (about 2 cups)
- 3 cups baby spinach, finely sliced
- ¼ cup fresh cilantro or parsley, finely chopped
- ¼ cup fresh dill, finely chopped
For the Lemon Dressing:
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon sugar (optional)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
INSTRUCTIONS
Step 1: Prepare the Couscous
- Sauté Aromatics – Heat olive oil in a saucepan over medium-high heat. Add garlic and onion, cooking until soft and slightly golden.
- Cook Couscous – Stir in the couscous and toast for 1 minute. Pour in the broth and water, then bring to a gentle simmer. Cover, reduce heat to medium-low, and cook for 10 minutes, or until the liquid is absorbed.
- Cool – Fluff the couscous with a fork and transfer it to a large bowl to cool. It may clump together but will separate once mixed with the dressing.
Step 2: Assemble the Salad
- Make the Dressing – In a jar, combine all dressing ingredients and shake well.
- Toss & Serve – Add the cucumbers, tomatoes, spinach, cilantro, and dill to the cooled couscous. Pour the dressing over the salad and toss until well combined. Serve at room temperature.
RECIPE NOTES
- Pearl Couscous – Also called Israeli or gourmet couscous, this larger variety has a slightly chewy texture. For perfectly cooked couscous, use a 1:1.67 ratio of couscous to liquid to avoid gumminess.
- Greens Swap – Baby spinach can be replaced with kale or Swiss chard. If using larger greens, remove tough stems and chop finely.
- Make-Ahead Tips – The salad stays fresh for up to 2 days when dressed, though the herbs may wilt slightly. For the best texture, store the dressing separately and toss before serving.
- Serving Ideas – Enjoy this salad as a light meal or pair it with grilled chicken, lamb, koftas, or seafood. It also complements dishes like Greek meatballs, shawarma, or slow-roasted lamb.
STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest taste, add dressing just before serving.
Serves 4 as a main dish or 6–8 as a side.
This version keeps all the essential details while making the instructions clearer and more engaging! Let me know if you’d like any tweaks.
