Pearl Couscous Salad
A light and flavorful Pearl Couscous Salad loaded with fresh vegetables and aromatic herbs. Tossed in a zesty lemon dressing, this protein- and fiber-rich salad is quick to make, versatile for meal prep, and perfect as a side or main dish.
Equipment
- 1 large saucepan or medium pot
- 1 mixing bowl
- 1 jar or small bowl for dressing
- Measuring Cups and Spoons
- Knife and chopping board
- Fork (for fluffing couscous)
Ingredients
For the Couscous:
- 2 tsp olive oil
- 1 garlic clove minced
- ½ small onion finely chopped
- 1½ cups 250 g / 8 oz pearl couscous
- 1½ cups vegetable or chicken broth low sodium
- 1 cup water
For the Salad:
- 2 cucumbers diced (approx. 2 cups)
- 250 g / 8 oz cherry tomatoes halved (approx. 2 cups)
- 3 cups baby spinach finely sliced
- ¼ cup coriander / cilantro finely chopped (or parsley)
- ¼ cup dill finely chopped
For the Lemon 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 or cooking salt
- ½ tsp black pepper
Instructions
- Prepare the Ingredients: Before turning on the stove, gather all your ingredients. Finely chop the onion and mince the garlic for the couscous. Dice the cucumbers, halve the cherry tomatoes, and finely slice the baby spinach. Chop the fresh herbs—coriander (or parsley) and dill—and set them aside. Having everything prepped makes the cooking and assembling process smooth and stress-free.
- Heat the Olive Oil: Place a large saucepan or medium pot over medium-high heat. Pour in 2 teaspoons of olive oil and allow it to warm for about 30 seconds. The oil should shimmer slightly but not smoke. Heating the oil properly ensures the onion and garlic will sauté evenly without sticking to the pan.
- Sauté Onion and Garlic: Add the finely chopped onion to the warm oil, followed by the minced garlic. Stir continuously using a wooden spoon or silicone spatula. Cook for about 3–4 minutes until the onion turns translucent and begins to take on a light golden hue. The garlic should be fragrant but not browned, as overcooked garlic becomes bitter. This step builds the foundational flavor for the couscous.
- Toast the Pearl Couscous: Pour the 1½ cups of pearl couscous into the saucepan with the sautéed onion and garlic. Stir continuously for 1–2 minutes so that each pearl gets lightly toasted and coated with the aromatic oil mixture. Toasting helps enhance the nutty flavor and keeps the couscous grains from becoming mushy later.
- Add the Cooking Liquids: Pour in 1½ cups of low-sodium vegetable or chicken broth and 1 cup of water. Stir gently to combine, ensuring all the couscous is submerged in liquid. Increase the heat slightly until the mixture comes to a gentle simmer. This gradual simmering allows the couscous to absorb the liquid evenly.
- Simmer the Couscous: Once simmering, cover the pot with a lid and reduce the heat to medium-low. Allow the couscous to cook undisturbed for about 10 minutes. During this time, the couscous absorbs the broth and water, becoming tender yet maintaining a slightly firm, “pearl-like” texture. Avoid lifting the lid too often to ensure even cooking.
- Fluff the Couscous: After 10 minutes, remove the lid and check the couscous. Most of the liquid should be absorbed, and the couscous should be cooked through. Use a fork to gently fluff the grains, breaking apart any clumps. Transfer the fluffed couscous into a large mixing bowl to cool slightly. Cooling slightly prevents the salad greens from wilting when added.
- Prepare the Lemon Dressing: While the couscous is cooking, combine the dressing ingredients in a jar or small bowl. Add 2 teaspoons of lemon zest, 2 tablespoons of lemon juice, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, ¾ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon sugar if desired. Seal the jar and shake vigorously until fully emulsified. The dressing should be bright, tangy, and smooth.
- Combine the Salad Ingredients: To the large bowl of cooled couscous, add the diced cucumbers, halved cherry tomatoes, finely sliced spinach, chopped coriander (or parsley), and dill. Gently fold the vegetables and herbs into the couscous, making sure everything is evenly distributed. This layering ensures each bite has a balance of flavors and textures.
- Toss with Dressing: Pour the prepared lemon dressing over the couscous and vegetable mixture. Using a large spoon or salad tongs, gently toss everything together until the grains and vegetables are evenly coated. Taste and adjust the seasoning if needed, adding extra salt, pepper, or lemon juice for brightness.
- Serve and Enjoy: Transfer the salad to a serving bowl or platter. It can be served immediately at room temperature or chilled for later. This versatile dish works beautifully as a side to grilled meats, Mediterranean mains, or even as a light, protein-rich vegetarian meal. Garnish with a few extra herb sprigs for a fresh, appealing presentation.
Notes
- Couscous Cooking Ratio: For perfectly tender, “pearl-like” couscous, use 1½ cups of broth and 1 cup of water per 1½ cups of couscous. Avoid overcooking, as too much liquid makes the grains mushy. Toasting the couscous in olive oil first enhances its nutty flavor and prevents sticking.
- Vegetable Variations: Feel free to switch up the vegetables based on seasonal availability. Bell peppers, radishes, or shredded carrots work wonderfully, and leafy greens like kale or silverbeet can be substituted for spinach. Remove tough stems for a smoother texture.
- Herbs Matter: Fresh herbs elevate the salad’s flavor. Dill and coriander provide a bright, aromatic note, but parsley or mint can be added for a different twist. Chop herbs finely so they distribute evenly.
- Dressing Timing: Toss the salad with the dressing just before serving to maintain a fresh, crisp texture. If prepping ahead, store the dressing separately and combine right before eating.
- Versatile Serving: The couscous itself can be served plain as a side dish, or lightly dressed with olive oil and herbs for a simple, quick meal. This salad pairs beautifully with Mediterranean, Middle Eastern, or grilled dishes.
