Fresh Pearl Couscous Summer Salad

Pearl couscous (aka Israeli couscous) is a small wheat pasta. Once cooked, the pasta has a shape similar to pearls. For this salad, you can also substitute other small pastas such as orzo. This summer salad features garden fresh cucumbers, cherry tomatoes, and fresh herbs. The citrus dressing is bright and flavorful. Pair this salad alongside your favorite grilled protein such as chicken, shrimp, steak, or tofu.

Fresh Pearl Couscous Summer Salad Recipe

Ingredients

For the Couscous: (Note: I recommend preparing couscous at least 1-hour in advance to cool and to prevent the salad from becoming mushy)

1 c pearl couscous, rinsed and drained (Note: I used a tri-color blend, however, you can use other varieties)

1 shallot, diced

1 1/2 c broth (vegetable or chicken)

1 Tbsp olive oil

For the Salad:

1 1/2 c cucumber, chopped (1/4 in pieces)

1 1/2 c whole cherry tomatoes, halved

2 c fresh baby spinach, thinly sliced

1/4 c fresh mint leaves, chopped

1/4 c fresh basil leaves, chopped

For the Dressing:

1 garlic clove, minced

1/4 c olive oil

1 tsp Dijon mustard

Zest from one lemon

2 Tbsp fresh lemon juice

2-3 tsp maple syrup (add more, as needed, to taste)

pinch of salt and pepper, to taste

Instructions

For the Couscous:

1. Add oil to medium-sized pan over medium heat
2. Once oil is warm, add shallot to pan. Cook for about 2-3 minutes until shallot is translucent in appearance and fragrant
3. Add couscous to pan and stir for 1-2 minutes or until slightly browned
4. Add broth to pan and stir. Bring mixture to a boil then reduce heat to low. Top pan with lid and simmer for 10-15 minutes until pearl couscous is tender. (Note: add additional broth and stir, as needed, to keep couscous from sticking to pan)
5. Remove couscous from heat, place into bowl, and set aside. Allow couscous to cool for at least 1-hour (this will prevent salad from being “mushy”). Can also be placed in fridge and stored until ready to use.

To Prepare the Salad:

1. Place all ingredients (cooled couscous, cucumber, cherry tomatoes, baby spinach, mint leaves, basil leaves into large bowl.
2. Whisk together dressing ingredients into small bowl then pour over salad ingredients
3. Using salad tongs, toss salad until well combined. (Note: couscous may form a sticky block from cooling but will separate once dressing is added and salad is tossed)
4. Serve and enjoy!
5. Salad can be stored in air-tight container in fridge for 3-5 days for best freshness

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