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
Scale
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.
