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Pearl Couscous Salad with Fresh Vegetables and Lemon Herb Dressing Recipe

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4.3 from 6 reviews

A vibrant and refreshing Pearl Couscous Salad combining tender Israeli couscous with fresh cucumbers, cherry tomatoes, spinach, and fragrant herbs tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or a healthy side dish, this salad is easy to prepare in just 30 minutes and serves four.

Ingredients

Couscous and Cooking Base

  • 2 tsp olive oil
  • 1 garlic clove, minced
  • ½ small onion, finely chopped
  • 1 ½ cups (250g / 8oz) pearl couscous (gourmet or Israeli couscous)
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 cup water

Salad Ingredients

  • 2 cucumbers, diced (about 2 cups)
  • 250g / 8 oz cherry tomatoes, halved (about 2 cups)
  • 3 cups baby spinach, finely sliced
  • ¼ cup coriander / cilantro, finely chopped (or substitute with parsley)
  • ¼ cup dill, finely chopped

Dressing

  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp sugar (optional)
  • ¾ tsp kosher salt
  • ½ tsp black pepper

Instructions

  1. Sauté onion & garlic: Heat the 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 becomes translucent and starts to brown slightly, releasing a fragrant aroma.
  2. Add couscous and liquids: Stir in the pearl couscous and cook it for 1 minute to toast it slightly. Then, pour in the vegetable or chicken broth and water. Bring the mixture to a simmer.
  3. Simmer couscous: Cover the pot with a lid and reduce the heat to medium-low to maintain a gentle simmer. Cook for about 10 minutes, or until the liquid is fully absorbed and the couscous is cooked through but still firm to the bite.
  4. Cool the couscous: Use a fork to fluff and separate the couscous granules. Transfer the cooked couscous into a large bowl and allow it to cool to room temperature. It may initially clump together, but tossing will separate it.
  5. Prepare the dressing: In a jar or a small bowl, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), kosher salt, and black pepper. Shake or whisk well to emulsify the dressing evenly.
  6. Assemble the salad: Add diced cucumbers, halved cherry tomatoes, sliced baby spinach, chopped coriander/cilantro, and dill into the bowl with the cooled couscous.
  7. Toss and serve: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly. Serve the salad at room temperature for best flavor and texture.

Notes

  • Use low sodium broth to control the salt level in the salad.
  • Fresh herbs like coriander/cilantro and dill add brightness but can be substituted with parsley if preferred.
  • The sugar in the dressing is optional and helps balance acidity if desired.
  • Couscous will clump after cooking, but fluffing and tossing separates the grains nicely.
  • This salad tastes great freshly made or after resting for a short time to let the flavors meld.
  • For a vegan version, use vegetable broth and ensure the Dijon mustard is free from animal products.

Find it online: https://glowcooks.com/pearl-couscous-salad-with-fresh-vegetables-and-lemon-herb-dressing-recipe/