Pearl Couscous Salad

Salad with pearl couscous in a white bowl with a spoon and dill.

Pearl couscous salad is full of fresh greens, herbs, cucumber and cherry tomatoes, and pearls of Israeli couscous pasta with a zingy lemon vinaigrette dressing.

Course Salad, Side Dish

Cuisine International

Total Time 50

Servings as a side

Calories 290kcal

Author Lee-Ann Grace

Ingredients

Salad

1½ cups pearl couscous
1 tablespoon olive oil
1 garlic clove crushed
1½ cups chicken stock hot
1 cup water hot
60 g baby spinach finely shredded
250 g cherry tomatoes halved (any variety)
2 cucumbers diced
¼ cup dill roughly chopped
¼ cup parsley leaves (firmly packed) roughly chopped

Dressing

2 tablespoon olive oil
2 tablespoon fresh lemon juice
2 teaspoon finely grated lemon zest
¼ cup roasted red pepper strips (capsicum) chopped (along with 1 tablespoon of packing oil)
1 teaspoon Dijon mustard
¼ teaspoon cooking salt
¼ teaspoon fresh black pepper

Metric - US customary

Instructions

Heat olive oil in a medium non-stick saucepan, then add garlic and fry for 30 seconds.
1 tablespoon olive oil, 1 garlic clove
Add couscous and stir to coat in the garlic and oil for another few seconds.
1½ cups pearl couscous
Add stock and water and bring to a simmer.
1½ cups chicken stock, 1 cup water
Once it is simmering turn the temperature down to low, place a lid on and cook for 10 minutes (it should have absorbed the liquid but still be a little firm).
Separate the couscous with a fork then transfer it to a large bowl, or spread it out on a tray to cool (put it in the refrigerator to speed this up).
Meanwhile, combine the dressing ingredients in a small jar. Shake well and set aside.
2 tablespoon olive oil, 2 tablespoon fresh lemon juice, 2 teaspoon finely grated lemon zest, ¼ cup roasted red pepper strips (capsicum), 1 teaspoon Dijon mustard, ¼ teaspoon cooking salt, ¼ teaspoon fresh black pepper
Add vegetables and herbs to a large bowl, mix in cooled couscous, then add dressing and toss to combine.
2 cucumbers, 250 g cherry tomatoes, 60 g baby spinach, ¼ cup dill, ¼ cup parsley leaves (firmly packed)

Video

Notes

I use hot water and hot stock just to cut down the cooking time. I heat the stock in the microwave and I boil the kettle for the water.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition