Pearl Couscous with Zesty Lemon (Print Version)
# Ingredients:
→ Couscous
01 -
2 tsp olive oil
02 -
1 garlic clove, minced
03 -
1/2 small onion, finely chopped
04 -
1 1/2 cups (250g) pearl couscous (gourmet or Israeli couscous)
05 -
1 1/2 cups low-sodium vegetable or chicken broth
06 -
1 cup water
→ Salad
07 -
2 cucumbers, diced (about 2 cups)
08 -
250g (8 oz) cherry tomatoes, halved (about 2 cups)
09 -
3 cups baby spinach, finely sliced
10 -
1/4 cup coriander (cilantro), finely chopped (or substitute with parsley)
11 -
1/4 cup dill, finely chopped
→ Lemon Dressing
12 -
2 tsp lemon zest
13 -
2 tbsp lemon juice
14 -
1/4 cup extra virgin olive oil
15 -
1 tsp Dijon mustard
16 -
1 garlic clove, minced
17 -
1 tsp sugar (optional)
18 -
3/4 tsp kosher salt
19 -
1/2 tsp black pepper
# Instructions:
01 -
Heat olive oil in a large saucepan or small pot over medium-high heat. Add garlic and onion, and sauté until the onion is translucent and starting to brown.
02 -
Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Cover with a lid and lower the heat to medium-low to maintain a gentle simmer.
03 -
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the grains, then transfer to a large bowl to cool.
04 -
Place all dressing ingredients into a jar, seal, and shake well to combine.
05 -
Combine salad ingredients in the bowl with couscous, pour the dressing over the top, and toss well to mix. Serve at room temperature.
# Notes:
01 -
Pearl couscous is also known as Israeli couscous or gourmet couscous, featuring a soft yet chewy texture and a pearly surface.
02 -
This versatile Mediterranean salad works great as a side dish or a standalone meal.