Learn how to make and enjoy this easy side dish. Pearl couscous salad with cherry tomatoes and toasted pine nuts is the kind of salad that you want to eat. It's light yet satisfying, healthy and super delicious!
It's that time of year when we are impatiently waiting for hot summer days filled with sunshine, smoothie breakfasts and salad lunches! Making this light pearled couscous salad is definitely calling summer!
There are different types of couscous and in this salad I used Moroccan couscous. That's the tiny balls of couscous as opposed to the one being used today, which is pearl couscous (Israeli couscous).
What is Pearled Couscous?
Pearled couscous is as beautiful as a set of pearls, larger in size compared to the tiny Moroccan couscous. Both can be used in various recipes due to their versatility and both are a type of pasta made with either semolina flour or wheat flour.
Ingredients For Israeli Couscous Salad
Pearl couscous: You can find couscous in the aisle of the supermarket where all the pulses and grains are: lentils, beans, quinoa, barley, peas and so forth.
Cherry tomatoes: Buy solid fresh cherry tomatoes with tight skin yet still plump juicy tomatoes. Ripe for fresh flavor and so the juice is controlled and not leaking into your salad.
Pine nuts: These are a pleasant crunchy option especially if you toast them. The gold brown color lends flavor and appeal.
Extra virgin olive oil: The best quality possible, the couscous will love it!
Fresh herbs: Oh my, where would I be without fresh herbs, I love them so much and on everything. Fresh parsley, spring onion, fresh basil, fresh thyme, mint whatever you fancy.
Spice: Love a little smoked paprika for a hint of spicy flavor and color.
Salad dressing: This simple salad requires less of everything including dressing. You can't go wrong with fresh lemon juice, sea salt and extra-virgin olive oil.
Salt: You need no more than a teaspoon of salt or less. Using vegetable stock? Be sure to check the package directions for the amount of sodium.
How to Make Pearl Couscous Salad
You can find the full printable recipe in the recipe card below.
Start by toasting the couscous in a large saucepan with olive oil until light golden in color. Somewhere in between be sure to have the kettle on. Couscous is cooked in boiling water not cold water with the lid on.
Once your couscous has cooked give it a few minutes to cool down without opening the lid for 2-3 minutes. Then transfer it to a large bowl, fluff it up with a fork, season and add the salad ingredients.
Recipe Tips and Variations For Cooking Couscous
I love the blank canvas that couscous is because it will pretty much absorb and take on any flavors that you add.
- Toasting couscous: Toast pearl couscous before cooking for that extra nutty flavor!
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- Extra virgin olive oil: You may need 1 to 2 tablespoons of olive oil depending on the width of your saucepan.
- Cover: Use a saucepan with a lid since the couscous will need to be covered while cooking.
- Salt: If you use stock instead of water, be mindful of the sodium content when adding a little bit of salt.
- Cooking the couscous: Because all our stoves are different, my stove works on the exact 15 minute time frame on medium-high heat. If you are not sure, check to see how much water is still in the pot by opening and closing quickly (it you do this quickly, the heat level won't drop much). If you're still not sure, use a wooden spoon to quickly slide the couscous to one side. You will be able to judge the water level if any. Couscous cooks just like pasta, until al dente minus the water.
- Pine nuts: I use just under ¼ cup of pine nuts which is around 2-3 tablespoons. These are optional but this recipe has very few ingredients so perhaps substitute the nuts with a different kind like walnuts, cashews, pistachio or pecans. You can also omit the nuts entirely.
- Ingredient Variations: Red onion, shallots, bell peppers, Mediterranean cucumbers (or de-seed to avoid sogginess), roasted cherry tomatoes, feta cheese, shelled green beans, chickpeas, fresh mint, tarragon, basil leaves, rocket and more.
Serving Suggestions For This Couscous Salad Recipe
Although you could serve couscous in it's simplest form, here are a few options:
Red Peppers: Add roasted red peppers to your couscous along with a roasted red pepper dressing for a mouthwatering option!
Chicken: Add cooked chicken or rotisserie to serve as a main course meal.
No matter how you serve couscous, it will be delicious! Even with a little lemon zest, lemon juice or balsamic vinegar and seasoning, so good.
Storing Couscous
This recipe can conveniently be made ahead and served cold or warm. Perfect for packing up lunches, picnics or any family and friends gathering, everyone will love it!
Store in an airtight container and refrigerate for 2-3 days.
Reheat: Transfer to a saucepan with a splash of water.
Freeze: Allow to come to room temperature then transfer to a freezer-safe container. Cooked couscous will freeze up to 3 months. Be sure to thaw overnight in the refrigerator before using.
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Pearl (Israeli) Couscous Salad with Cherry Tomatoes (Easy)
Ingredients
- 2 cups fresh cherry tomatoes, rinsed and halved
- 2 tbsps extra-virgin olive oil, see notes
- 3 tbsps pine nuts, see notes
- 1 cup dried pearl couscous (or Israeli couscous same thing)
- 1 ½ cups water
- 2-3 tablespoons chopped fresh parsley or thyme
- ½ teaspoon salt or to taste (if using stock, see notes below)
- ¼ teaspoon pepper or to taste
- 1 tablespoon fresh lemon juice
Instructions
- Toast the pine nuts: You can use raw untoasted pine nuts or omit them entirely, see the notes below. To toast, bring a small skillet to medium-high heat, add the 3 tbsps pine nuts, see notes stir to avoid them burning, remove from the skillet onto a cold plate or surface to stop the cooking process. Leave to cool and continue with the recipe. You can also add them to a cold skillet and wait for them to turn golden brown. I find adding them to an already heated skillet speeds up the process.
- Toast the couscous: In a large saucepan (with a lid) on medium-high heat, add enough 2 tbsps extra-virgin olive oil, see notes to coat the bottom of your pan. You should have a kettle on with boiling water somewhere in-between. Wait for the oil to heat up and then add the dry1 cup dried pearl couscous (or Israeli couscous same thing) and toast for a couple minutes (average of 3 minutes from the time the oil is hot) or until a light golden brown color.2 tbsps extra-virgin olive oil, see notes, 1 cup dried pearl couscous (or Israeli couscous same thing)
- Cook the couscous: Once the couscous is toasted, pour in 1 ½ cups water which will cover the couscous and½ tsp salt or to taste (if using stock, see notes below) Leave it come to a boil then lower the setting to medium heat, cover with a lid and let it simmer for 15 mintues. The couscous will cook just like pasta until al dente but the water would have evaporated.1 ½ cups water
- Steam finished: When the water is evaporated, on the 15 minute mark (see notes below) remove the couscous from the heat and leave the lid on for 5 minutes, let it steam finish.
- Prep the salad veg: While it steams finished in the last 3 to 5 minutes, rinse and halve the2 cups fresh cherry tomatoes, rinsed and halved and chop the 2-3 tablespoons chopped fresh parsley or thyme.2 cups fresh cherry tomatoes, rinsed and halved, 2-3 tablespoons chopped fresh parsley or thyme
- Combine and serve: Fluff the couscous with a fork, taste for ¼ tsp pepper or to tasteand transfer the couscous to a serving plate, add the cherry tomatoes, parsley, an extra drizzle of extra virgin olive oil, black pepper and freshly squeezed 1 tablespoon fresh lemon juice, enjoy!½ teaspoon salt or to taste (if using stock, see notes below), ¼ teaspoon pepper or to taste, 1 tablespoon fresh lemon juice, 3 tbsps pine nuts, see notes
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