Pearl Couscous Salad
Source recipetineats.com
INGREDIENTS
COUSCOUS
- 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, Note 1)
- 1 1/2 cups vegetable or chicken broth , low sodium
- 1 cup water
SALAD
- 2 cucumbers , diced (about 2 cups) (sub: zucchini)
- 250g / 8 oz cherry tomatoes , halved (about 2 cups)
- 3 cups baby spinach , finely sliced
- ¼ cup coriander / cilantro , finely chopped (or sub with parsley or mint)
- ¼ cup dill , finely chopped
LEMON DRESSING
- 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 onion & garlic
Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
Couscous & broth
Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).
Salad:
Dressing – Place Dressing ingredients in a jar and shake well.
Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.