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Pearl Couscous Salad Recipe

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4.3 from 9 reviews

A vibrant and refreshing Pearl Couscous Salad featuring lightly sautéed pearl couscous soaked in savory broth, tossed with fresh cucumbers, cherry tomatoes, baby spinach, and a zesty lemon-herb dressing. This easy 30-minute recipe is perfect as a light meal or a flavorful side dish.

Ingredients

Couscous

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

Salad

  • 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 cooking / 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 the minced garlic and finely chopped onion, sautéing until the onion becomes translucent and begins to brown, about 3-4 minutes.
  2. Add Couscous & Broth: Stir in the pearl couscous, cooking it with the onion and garlic for 1 minute to toast slightly. Then add the vegetable or chicken broth along with the water. Bring the mixture to a simmer.
  3. Simmer Couscous: Cover the pot with a lid and reduce the heat to medium-low so it simmers gently. Let it cook for 10 minutes or until the liquid is fully absorbed and the couscous is tender but still firm to the bite.
  4. Cool Couscous: Use a fork to fluff and separate the couscous grains. Transfer the cooked couscous into a large bowl to cool. Expect it to form a sticky block initially, but it will separate once tossed with the dressing.
  5. Prepare Dressing: In a jar or small bowl, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and black pepper. Shake or whisk well until emulsified.
  6. Assemble Salad: To the bowl with cooled couscous, add diced cucumbers, halved cherry tomatoes, finely sliced baby spinach, chopped coriander/cilantro, and dill.
  7. Toss & Serve: Pour the dressing over the salad ingredients and toss thoroughly to combine. Serve the salad at room temperature for the best flavor.

Notes

  • Use low sodium broth to better control the saltiness of the salad.
  • You can substitute fresh parsley if you prefer over cilantro.
  • The sugar in the dressing is optional but helps balance the acidity from the lemon.
  • This salad can be served chilled or at room temperature and is a great make-ahead dish.
  • For added protein, consider mixing in chickpeas or grilled chicken.

Find it online: https://yumntasty.com/pearl-couscous-salad-recipe/