If you’re craving a vibrant, fresh, and delightful dish that’s as pleasing to the eye as it is to the palate, look no further than this Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe. It’s a wonderful blend of tender pearl couscous, crisp cucumbers, juicy cherry tomatoes, and fragrant herbs, all tossed in a zesty lemon dressing. This salad is perfect for warm afternoons, potlucks, or anytime you want something light yet satisfying. The medley of textures and bright flavors makes it a standout that’s sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing something special to your Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe. From the fluffy pearl couscous providing the hearty base to the fresh vegetables lending crunch and color, and the herbs which add aromatic brightness, every element plays a delicious role.
- Olive oil (2 tsp): Adds a subtle fruity richness and helps sauté the aromatics.
- Garlic (2 cloves, minced): Brings a punch of savory flavor to both the couscous and dressing.
- Onion (½ small, finely chopped): Adds a gentle sweetness and depth when lightly cooked.
- Pearl couscous (1 ½ cups): The unique texture of these tiny pasta pearls creates the perfect chewy bite.
- Vegetable or chicken broth (1 ½ cups, low sodium): Enhances the couscous with extra savory notes as it cooks.
- Water (1 cup): Helps the couscous cook to tender perfection.
- Cucumbers (2, diced, about 2 cups): Offer refreshing crunch and cooling balance.
- Cherry tomatoes (250g / 8 oz, halved, approx. 2 cups): Bring bursts of juicy sweetness and vibrant color.
- Baby spinach (3 cups, finely sliced): Adds a mild, leafy green freshness that complements the other vegetables.
- Coriander/cilantro (¼ cup, finely chopped): Lends a bright herbaceous kick; parsley works well as a substitute.
- Dill (¼ cup, finely chopped): Imparts a delicate, slightly tangy herbal note.
- Lemon zest (2 tsp): Provides a bright citrus aroma that lifts the entire salad.
- Lemon juice (2 tbsp): Offers a tangy punch that balances the richness of olive oil.
- Extra virgin olive oil (¼ cup): Brings smoothness and helps marry all the flavors.
- Dijon mustard (1 tsp): Adds a subtle sharpness and emulsifies the dressing.
- Sugar (1 tsp, optional): Cuts acidity slightly in the dressing for a balanced taste.
- Cooking/kosher salt (¾ tsp): Enhances all the natural flavors in the salad.
- Black pepper (½ tsp): Adds a gentle heat and complexity.
How to Make Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe
Step 1: Cook the Pearl Couscous
Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and finely chopped onion, sautéing until they become soft and fragrant, about 2 to 3 minutes. Next, stir in the pearl couscous, letting it toast lightly for another couple of minutes — this step deepens the flavor and gives those tiny pearls a slightly nutty aroma that makes all the difference. Then pour in the vegetable or chicken broth and water, bring to a gentle boil, and reduce the heat to a simmer. Cover and let it cook until the couscous is tender and has absorbed most of the liquid, usually about 10 to 12 minutes. Once done, fluff the couscous with a fork and set it aside to cool slightly.
Step 2: Prepare the Fresh Vegetables and Herbs
While the couscous is cooking, take a moment to chop your fresh vegetables and herbs. Dice the cucumbers into bite-sized pieces for a refreshing crunch, halve the cherry tomatoes so their juicy centers pop in every bite, and thinly slice the baby spinach to fold seamlessly into the salad. Finely chop the coriander and dill — these herbs bring an incredible fragrance and an elevated green freshness that truly sets this salad apart. Having these prepped while the couscous cooks ensures everything blends together perfectly later.
Step 3: Make the Dressing
In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), cooking salt, and black pepper. This zesty dressing is the heart of the salad, balancing acidity, richness, and a touch of sweetness with a hint of garlic punch. Make sure to whisk it well so it emulsifies into a smooth, glossy sauce ready to coat the couscous and vegetables.
Step 4: Combine All Ingredients
In a large bowl, add the cooled pearl couscous, diced cucumbers, halved cherry tomatoes, sliced baby spinach, and chopped herbs. Pour the dressing evenly over the top and toss gently but thoroughly. Each bite should have a perfect balance of tender couscous, crisp vegetables, fragrant herbs, and that lively lemon dressing. Taste and adjust seasoning with more salt or pepper if needed. This is your Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe at its freshest and most inviting.
How to Serve Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe
Garnishes
To take your salad presentation and flavor up a notch, consider garnishing with a few extra sprigs of dill or coriander for that elegant pop of green and fresh aroma. Toasted pine nuts or slivered almonds sprinkled on top add a pleasant crunch that complements the chewy couscous beautifully. A light drizzle of extra virgin olive oil or a few crumbled feta cubes can bring in richness and a creamy contrast.
Side Dishes
This Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe pairs wonderfully with grilled chicken, fish, or even a simple falafel for a vegetarian twist. It’s also fantastic alongside a hearty soup on cooler days or served with warm pita bread to scoop up every last bite. The fresh, bright flavors of the salad provide a perfect balance to richer or smoky main dishes.
Creative Ways to Present
For an eye-catching presentation, serve the salad in individual glass jars or clear bowls where the colorful layers of tomatoes, cucumbers, and greens can shine through. Alternatively, use large lettuce leaves as natural “boats” and spoon the salad inside for a playful, handheld experience. These little touches can make your Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Because the salad uses fresh herbs and vegetables, it’s best enjoyed sooner rather than later to keep that crisp texture and vibrant flavor intact. If the salad seems a bit dry when refrigerated, simply stir in a splash of extra lemon juice or olive oil before serving again.
Freezing
This salad is not ideal for freezing due to its fresh vegetable content — freezing can cause cucumbers and tomatoes to become mushy once thawed, which diminishes the salad’s wonderful textures. For best results, make the salad fresh or store leftovers in the fridge only.
Reheating
Since this is a fresh, cold salad, reheating is not necessary and generally not recommended. However, if you prefer the couscous warm, you can gently heat just the couscous portion before combining it again with the fresh vegetables and herbs for that lovely contrast of warm grain and cool, crisp veggies.
FAQs
Can I use other herbs besides coriander and dill in this Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe?
Absolutely! Parsley, mint, or basil can make great substitutions or additions, bringing their own unique aromas and flavors. Feel free to experiment and find your favorite combination.
Is pearl couscous the same as regular couscous?
Not quite. Pearl couscous, also known as Israeli or gourmet couscous, consists of larger, round granules that have a chewier texture and a slight nuttiness compared to the fine, granular texture of traditional couscous.
Can I make this salad gluten-free?
Traditional pearl couscous contains gluten because it’s a type of pasta made from wheat. To make a gluten-free version, you can substitute pearl couscous with gluten-free grains like quinoa or millet, though the texture will be somewhat different.
How long can the Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe be kept before serving?
For the freshest taste, it’s best to serve this salad within a few hours of assembling. If preparing ahead, keep it refrigerated and toss gently again before serving to refresh the flavors.
Can I add protein to this salad?
Yes! Grilled chicken, chickpeas, or feta cheese are fantastic protein additions that complement the fresh flavors and textures of the salad nicely.
Final Thoughts
This Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe is truly a celebration of fresh, vibrant ingredients that come together in a simple yet stunning dish. Its balance of textures, bright flavors, and easy preparation makes it a go-to recipe for weeknight dinners, gatherings, or whenever you want to bring something both nourishing and delicious to the table. I can’t wait for you to make it your own and enjoy all the wonderful compliments that are sure to follow!
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Pearl Couscous Salad with Fresh Vegetables and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Pearl Couscous Salad that’s perfect for a light lunch or a side dish. This recipe features tender pearl couscous cooked in broth, tossed with crisp cucumbers, juicy cherry tomatoes, fresh spinach, and fragrant herbs like coriander and dill. A zesty lemon and Dijon mustard dressing ties all the flavors together beautifully.
Ingredients
Pearl Couscous and Vegetables
- 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)
- 1 1/2 cups low sodium vegetable or chicken broth
- 1 cup water
- 2 cucumbers, diced (about 2 cups)
- 250g / 8 oz cherry tomatoes, halved (about 2 cups)
- 3 cups baby spinach, finely sliced
Herbs and Dressing
- ¼ cup coriander / cilantro, finely chopped (or substitute 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
Instructions
- Sauté Aromatics: Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add the minced garlic and finely chopped onion, cooking until they become soft and fragrant, about 2-3 minutes.
- Cook Couscous: Stir in the pearl couscous to toast it lightly with the aromatics for 1-2 minutes. Then, pour in the low sodium vegetable or chicken broth and water. Bring to a boil, reduce heat to a simmer, cover, and cook for 10-12 minutes until the couscous is tender and has absorbed most of the liquid.
- Drain and Cool: Once cooked, drain any excess liquid if necessary. Transfer the couscous to a large bowl and let it cool to room temperature.
- Prepare Vegetables and Herbs: While the couscous cooks, dice the cucumbers, halve the cherry tomatoes, finely slice the baby spinach, and chop the coriander (or parsley) and dill.
- Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, black pepper, and optional sugar to create a tangy and balanced dressing.
- Combine Salad: Add the diced cucumbers, cherry tomatoes, baby spinach, coriander, and dill to the cooled couscous. Pour the dressing over the salad and toss everything together gently to combine all flavors.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side or light main dish.
Notes
- Note 1: Pearl couscous is also known as Israeli or gourmet couscous and is larger than regular couscous, providing a chewy texture.
- Note 2: Baby spinach adds a fresh and tender leafy texture, but you can substitute with arugula or kale if preferred.
- For a vegan version, use vegetable broth and ensure Dijon mustard is vegan-friendly.
- The optional sugar helps balance the acidity of the lemon but can be omitted for a more tart salad.
