Pearl Couscous Salad Delight (Print Version)
# Ingredients:
→ Couscous
01 -
2 tsp olive oil
02 -
1 garlic clove, minced
03 -
1/2 small onion, finely chopped
04 -
1 1/2 cups (250g) pearl couscous (gourmet or Israeli couscous)
05 -
1 1/2 cups low sodium vegetable or chicken broth
06 -
1 cup water
→ Salad
07 -
2 cucumbers, diced (approximately 2 cups)
08 -
250g cherry tomatoes, halved (approximately 2 cups)
09 -
3 cups baby spinach, finely sliced
10 -
1/4 cup coriander (cilantro), finely chopped
11 -
1/4 cup dill, finely chopped
→ Lemon Dressing
12 -
2 tsp lemon zest
13 -
2 tbsp lemon juice
14 -
1/4 cup extra virgin olive oil
15 -
1 tsp Dijon mustard
16 -
1 garlic clove, minced
17 -
1 tsp sugar (optional)
18 -
3/4 tsp kosher salt
19 -
1/2 tsp black pepper
# Instructions:
01 -
Heat olive oil in a large saucepan or small pot over medium-high heat. Add minced garlic and finely chopped onion, then sauté until the onion is translucent and starting to brown.
02 -
Add pearl couscous and stir, cooking for 1 minute. Pour in the broth and water, then bring to a simmer. Cover with a lid, lower the heat to medium-low, and let it simmer gently for 10 minutes until the liquid is absorbed and the couscous is cooked but still firm. Use a fork to fluff the couscous and transfer to a large bowl to cool.
03 -
Place all dressing ingredients in a jar and shake well to combine.
04 -
Add the salad ingredients to the bowl with couscous. Pour over the dressing and toss well to combine. Serve at room temperature.
# Notes:
01 -
Pearl couscous, also known as Israeli couscous, has a soft but chewy texture and a pearly, slippery surface.