pearl couscous salad

This fresh mediterranean couscous salad recipe is packed with raw &amp; roasted cherry tomatoes, feta, chickpeas &amp; herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.

Cherry Tomato Couscous Salad

cherry tomatoes ((half for roasting, half raw))

Extra-virgin olive oil (for drizzling)

dry Israeli couscous

¼ teaspoon smoked paprika

lemon juice (more if desired)

garlic (minced)

thyme (more for garnish)

chickpeas

basil

Persian cucumbers (thinly sliced)

feta cheese

Sea salt and black pepper

Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Israeli Pearl Couscous Salad has an array of veggies including asparagus and olives. The flavors will have you thinking gourmet.

Asparagus Couscous Salad

vegetable broth

couscous, 1 Package, Lebanese is a larger couscous

asparagus spears asparagus

kalamata olives

red bell peppers, chopped

baby spinach, torn

scallions, thinly sliced

garlic powder

dill weed

sea salt

black pepper

lemon juice, fresh squeezed

extra virgin olive oil

In a medium saucepan bring the vegetable broth to a boil.

Add the couscous and cook for about 10 minutes, Drain and set aside.

Snap off the tough end of each spear. You can also cut about 1" off each end instead.

Lay out, in one layer, on a lightly oiled baking sheet.&nbsp;Sprinkle with olive oil and salt and pepper.

Roast at 450 degrees for about 10 minutes. Toss a couple of times during those 10 minutes.

Overcooked asparagus they will become tough so be careful.

Option 1, roasted :

If you would like to steam them then cut off the ends as described above.

Cut into 2" pieces. Put in a steaming basket and steam over boiling water for about 2 minutes.

Remove from heat, drain and run under cold water to stop cooking.&nbsp;Set aside.

Option 2, steamed:

If you are using jarred asparagus then drain and cut the spears in 2" pieces.

Place the couscous into a medium-size bowl.

Option 3, jarred:

Add all the rest of the ingredients and toss lightly.

Refrigerate for at least one hour for the flavors to meld.

The remainder of the recipe:

https://embed.mediavine.com/videos/cdnt7veczebdtkplpgzf

Pearl Couscous Salad has an array of veggies such as asparagus and flavors that will have you thinking gourmet. It will liven up your day for lunch and is fancy enough as a side dish at any family and friends gathering.

Pearl Couscous Salad with Asparagus

Our Israeli Couscous recipe is a quick and easy way of making a fast vegan lunch. Learn how to make citrus flavoured Israeli couscous salad with fresh herbs. Our pearl couscous salad recipe takes just 15 minutes to complete.

Israeli Couscous Recipe

pearl couscous

orange,

lemon juice

tsp parsley

olive oil

tsp salt

oregano

lambs lettuce

Citrus Israeli Couscous Salad Recipe 

Make the pearl couscous

Make the pearl couscous according to package instructions. It usually takes up to 10 minutes of cooking time for it to be ready.

Drain the pearl couscous

Drain the pearl couscous and transfer to a bowl. Add the salt, olive oil, lemon juice and parsley and mix well. Taste and adjust the seasoning if needed.

Cut the oranges into

Cut the oranges into orange wheels. <br />
Transfer the pearl couscous onto two plates. Add the orange wheels and the lamb's lettuce. Add the chilli pepper if using. Scatter with fresh oregano and serve.

How to make Israeli Couscous Recipe

Recipe video above. This is a meal-worthy salad designed to be eaten with a spoon: finely chopped broccoli tossed with slippery pearl couscous, plumped dried cranberries and a nutty salami fry up with red onion and garlic. The red wine vinaigrette is zesty but not too sour thanks to a smidge of honey, and finishing with parmesan is optional, but not really. :)It&#39;s a riot of textures, flavours and colours, and just a great way to use broccoli in a different way. Serve this for lunch with friends, dinner on balmy evenings, or a lazy Sunday lunch with a glass of your favourite white.

Broccoli Pearl Crunch Salad

broccoli ((4 cups chopped small, spoon-eating size)(Note 1))

tbsp red wine vinegar ((Note 2))

tsp cooking salt / kosher salt

pearl couscous ((Note 3))

cranberries

almonds (, unsalted, natural (or roasted), chopped into big pieces (Note 5))

red onion (, halved, finely sliced)

garlic (, finely minced)

tbsp honey ((sub maple, or 2 tsp sugar))

tbsp extra virgin olive oil

tsp dijon mustard

tsp lemon zest (, optional)

tsp black pepper

Dressing - Shake ingredients in a jar.

Chop broccoli into small pieces - think, spoon scoop-able size. I slice wads of florets into ~1/2cm / 0.2&quot; thick slices, spread out on the board then run the knife through, chopping like you would herbs until you have small pieces no bigger than 1.5cm / 0.6&quot; long, suitable for scooping. Try to make the floret stem parts a bit smaller. (Note 1)

Marinated tender-crisp broccoli - Measure out 4 cups of broccoli and put in a bowl. Scrape in all the scattered little floret &quot;confetti&quot;! Toss with the vinegar, 1/4 tsp salt and 2 tablespoons of the Dressing. Leave for 30 minutes - softens slightly and takes the raw edge off.

Couscous and cranberries - Bring a large saucepan of water to the boil. Cook the couscous for 5 minutes, adding cranberries for last 30 seconds (they plump!). Drain well, then return to saucepan. Toss with 2 tablespoons of Dressing (while hot), then set aside for 10 minutes to cool and absorb flavour.

Nutty Salami Fry up - Heat the olive oil over medium high in a large non-stick pan. Add the salami and cook for about 1 1/2 minutes to give them a head start. Then add the almonds and onion, cook for 2 minutes, then add garlic and cook for another 1 minute until the salami is golden (it won&#39;t crisp though - Note 7) and the onion is softened. Tip it on top of the broccoli, let cool for 10 minutes.

Toss - Add couscous, all the remaining Dressing and toss well. Tumble into a serving bowl, sprinkle with parmesan then serve!

Made with quinoa instead of pearl cous cous. Another smash hit!

Luv me a broccoli salad especially if there is no mayo.  Can’t wait to try.
So happy Dozer is getting back to his norm 🐾

I have been looking for a salad just like this to make! You read my mind! Reminds me of a delicious one I get at a local cafe that I have always wanted to emulate but had no idea how. Thanks Nagi! So so good!

Wow, Nagi! For savoury, salady me this is a dream recipe!  Love each and every ingredient ( uhuh - even a bit of salami! )  and cannot wait to taste. Great to have a new pearl couscous and an exciting salad recipe in readiness for the warmer weather - thank you.  Dozer - methinks we both feel kinda the same - wish I was over and could sit on the floor with you and just quietly 'exchange ideas' . .  .

Festive pomegranate pearl couscous salad recipe brimming with fresh herbs, pistachios, and a zesty, oil-free lemon ginger dressing made in 30 minutes or less.

Festive Pomegranate Pearl Couscous Salad

pearl couscous (about 16 ounces)

water (check package directions)

salt

pomegranate (1 ½ cups seeds)

onions

flat-leaf parsley (roughly chopped)

mint leaves (chopped)

pistachios (unsalted)

maple syrup

ginger (grated

red chili flakes

To cook the couscous, add 3 cups of water and 1/4 teaspoon of salt to boiling. Add rinsed couscous, stir, and reduce the heat to medium-low. Cover and simmer for about 15 minutes until the water is absorbed. Consult the package instructions for specific water to couscous recommendations.

While the couscous cooks, prep the rest of the ingredients. Mix the lemon juice, maple syrup, grated ginger, red chili flakes, and black pepper in a small bowl.

When the couscous is done, promptly remove it from the pot and rinse it in cool water.

Add the couscous to a large bowl and mix with half the dressing.

Mix in the rest of the ingredients and dressing.

Serve at room temperature or cover the bowl with cling film (plastic wrap) and store it in the refrigerator to serve it the next day.

Fresh and delicious!! My family loved it! I agree with the previous comment about not needing a full cup of lemon juice. I ended up adding a bit of maple syrup to cut the taste. After trying a bit of the dressing with the couscous, I added some olive oil so that the dressing would coat everything better. I couldn't find any non-salted pistachios, so I ended up using salt &amp; pepper flavored ones, and now I wouldn't make this without them. The salt and pepper picked up the lemon beautifully. Thanks for a great recipe that looked absolutely beautiful on the Christmas buffet!!

Love this recipe, but there is a much better way to deseed a pomegranate! See video below.
Watch "The Quickest Way to De-seed a Pomegranate (with a Spoon)" on YouTube
https://youtu.be/MkzUKBqJD0I

Delicious!!! Although next time I think I will use half the amount of lemon, but overall easy to make and tastes amazing!

A vibrant and satisfying Pearl Couscous Salad with crispy spiced chickpeas, fresh vegetables, herbs, and a zesty lemon dressing. Perfect as a light lunch or a flavorful side dish, this salad combines textures and bold flavors with healthy ingredients like pearl couscous, chickpeas, cherry tomatoes, cucumber, olives, and golden raisins.

Pearl Couscous Salad with Chickpeas Recipe

pearl (a.k.a. Israeli) couscous

fine sea salt

extra virgin olive oil, divided

cumin

smoked paprika

black pepper,

cherry tomatoes, halved

parsley

English cucumber

pitted kalamata olives, roughly chopped

golden raisins

red onion

lemon or lime juice

Cook the Couscous

In a medium pot, bring 1 1/2 cups water to a boil. Add the pearl couscous and 1/4 teaspoon of salt. Cover with a lid, reduce heat to low, and simmer without stirring until all the water is absorbed, about 15 minutes. Turn off the heat and let the couscous stand, covered, for an additional 10 minutes to steam fully.

Prepare the Chickpeas

While the couscous cooks, drain and rinse the chickpeas thoroughly in a mesh strainer. Pat them completely dry using paper towels to ensure crispiness when cooked.

Sauté the Chickpeas

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chickpeas and cook, tossing frequently, until they become crispy and golden brown, which takes about 8 to 10 minutes. Then season by adding garlic powder, ground cumin, smoked paprika, black pepper, and 1/4 teaspoon salt. Toss to coat and cook for another minute to let the flavors meld.

Combine Salad Ingredients

In a large mixing bowl, add halved cherry tomatoes, minced herbs (parsley/cilantro or basil), diced cucumber, chopped kalamata olives, golden raisins, and finely diced red onion. Add the cooked pearl couscous and half of the crispy chickpeas to the bowl.

Dress and Toss

Pour in the lemon or lime juice, the remaining 3 tablespoons of olive oil, 1/4 teaspoon salt, and a generous amount of freshly ground black pepper. Toss everything gently but thoroughly to combine all flavors evenly. Taste and adjust seasoning if necessary.

Serve

Transfer the salad to a serving dish and scatter the remaining crispy chickpeas on top for extra texture and visual appeal. Serve immediately or chilled.

Top 6 pearl couscous salad recipes from across the web

The most viewed pearl couscous salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherry Tomato Couscous Salad

Asparagus Couscous Salad

Israeli Couscous Recipe

Broccoli Pearl Crunch Salad

Festive Pomegranate Pearl Couscous ...

Pearl Couscous Salad with Chickpeas...

Top 6 pearl couscous salad recipes from across the web

The most viewed pearl couscous salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Tomato Couscous Salad

Asparagus Couscous Salad

Israeli Couscous Recipe

Broccoli Pearl Crunch Salad

Festive Pomegranate Pearl Couscous ...

Pearl Couscous Salad with Chickpeas...

The most viewed pearl couscous salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine