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Experience the magic of the Mediterranean with this Israeli Pearl Couscous Salad recipe that’s equal parts nutritious and delicious. Featuring plump pearled couscous, garden-fresh veggies, crumbled feta cheese, and a tantalizing lemon dressing, this dish transforms simple ingredients into a easy-to-make, crowd-pleasing salad that’s perfect for any occasion.
“What a delicious salad, and not difficult to make! We had extra lemon at the table – my favourite flavour, and served it with homemade pita crisps and grilled steak for the meat eaters. Looking forward to leftovers. Thanks for a great recipe!”
– VIVIAN
Update: This recipe was originally published in August 2015. I made updates to the post below to include more information about making the best Mediterranean couscous at home.
Hi, friends! Today you are in for a total feast for both your eyes and your tastebuds! I may be biased, but this creamy, dreamy salad is bursting with deliciously fresh and fabulous flavors. And, I have a pretty good feeling it’s going to become your new favorite summer side dish.
Table of Contents
About this pearl couscous salad
This Israeli couscous salad recipe is chock-full of dianty, tender pearls of couscous, chewy sun-dried tomatoes, plump chickpeas, peppery arugula, rich crumbled feta, delicate scallions, fragrant fresh herbs and crunchy toasted pine nuts. It’s generously drizzled and tossed with a zippy, tangy vinaigrette featuring bright flavors such as tart lemon, pungent garlic, bold dijon and sweet honey. Essentially, this couscous salads is a beautifully delicious symphony of stellar flavors and scrumptious textures. It’s light and fresh, yet savory and satisfying, and downright delicious to eat!
Plus, this Mediterranean pearled couscous is is insanely versatile. It makes a hearty salad, light side or delicious vegetarian meal. Or, you can load it up with succulent shrimp, shredded chicken, sliced steak or flaked fish and serve it as a substantial main meal. Just don’t forget to save the leftovers for lunch the next day, because this pearled couscous dish packs up beautifully!
If you’re looking for more marvelous Mediterranean recipes, be sure to try these fan-favorites next: Mediterranean Chickpea Salad, Mediterranean Pasta Recipe with Chicken, Oregano Chicken Mediterranean Zucchini Noodle Bowl, and my favorite Falafel Ball recipe.
Why you’ll love this recipe!
TL;DR? Get the details about this light and fresh, yet creamy Israeli couscous recipe below:
- Amazing Taste – Featuring tender pearls, chewy sun dry tomatoes, crumbled cheese, and a zippy lemon dressing, this recipe with pearl couscous is deliciously balanced with bright flavors and delightful textures.
- Quick and Easy – This Israeli couscous salad requires minimal prep and simple ingredients.
- Perfect for Meal Prep – This pearled couscous recipe stores great, making it perfect for meal preps.
- Versatile – Serve this pearl couscous salad as a hearty salad for lunch or an easy side dish to accompany weeknight dinners. Or top this Israeli couscous recipe off with plump grilled scallops, chicken, fish or steak for a light, healthy dinner.
Ingredients for israeli salad with couscous
Bursting with fresh flavors and delicious textures, you’ll never guess this Israeli couscous salad recipe relies on simple ingredients. Here’s what to grab:
- Pearl Couscous: Chewy, nutty couscous is the star ingredient of the dish. For extra flavor, I prefer to start by toasting the dry couscous in lemon infused oil. However, you can also cook couscous using the pasta method. (Scroll down more information on cooking couscous.) For added nutritional benefits, try using whole grain couscous!
- Shallots: Finely diced shallots add a mellow, sweet onion flavor to the couscous.
- Lemon: Both fresh lemon juice and zest are used in this recipe. The zest gives the couscous a bright, zippy flavor; while the juice provides a punch of tangy flavor in the vinaigrette dressing.
- Sun-dried Tomatoes: Oil-packed sun-dried tomatoes add an intense naturally sweet, luscious flavor and delicious chewy texture.
- Chickpeas: Also known as garbanzo beans, cooked chickpeas provide a nutty and uniquely satisfying flavor. If you don’t like chickpeas, you can use white beans or kidney beans instead!
- Arugula: Fresh baby arugula offers an herbaceous, peppery flavor and slightly spicy taste. Baby arugula has a more delicate taste; however, you can use mature arugula instead. (For more leafy green options, see below.)
- Fresh Herbs: This israeli couscous recipe relies on fresh herbs for a pop of bright, fresh flavor. Scallions add a touch of delicate onion flavor. In addition to the green onions, you need ½ cup of your favorite fresh herbs. I recommend dill, basil and chives; however, you can use just one herb if desired. Or, you can use a combination of your favorites. Need help? Check out this article on using fresh herbs in the kitchen.
- Cheese: Crumbly feta cheese provides a rich, tangy, slightly buttery and salty flavor. You can use crumbled or diced feta in this recipe. (For more cheese options, see below.)
- Dressing: A pantry-friendly homemade lemon vinaigrette delivers the perfect zippy, slightly sweet finishing touch!
Recipe variations
This couscous salad is endlessly customizable. I encourage you to get in the kitchen and make this recipe your own. Below are some ideas to inspire:
- Leafy Greens: Arugula not your thing? Try using mixed greens, watercress, baby spinach or a spring mix instead.
- Avocado: Creamy, rich avocado is my all-time favorite addition to this salad! If you are looking to add an incredibly delicious, buttery flavor – try avocado.
- Garden Fresh Vegetables: Want to boost the nutritional value and add texture? Try throwing in fresh corn, diced red peppers, grated zucchini, chopped cucumber or halved cherry tomatoes.
- Marinated Vegetables: Flavorful marinated vegetables are a wonderful way to add rich, luxurious flavor. Add in artichoke hearts, roasted red peppers, or my personal favorite – marinated mushrooms.
- Dried Fruit: Chewy dried fruits are a fantastic way to add more texture. Dried cranberries, apricots, cherries, or golden raisins are all great options.
- Herbs: While fresh dill, basil and chives are my favorite trio, fresh mint, parsley or cilantro are delicious too.
- Nuts: I personally love toasted pine nuts in this dish. However, pistachios, hazelnuts and almonds work as well.
- Cheese: Not into feta? Freshly grated parmesan cheese, mozzarella pearls, or grated aged gouda can also be used.
- Protein: Looking to turn this recipe with pearl couscous into a main meal? Try adding in poached shrimp, rotisserie chicken, seared ahi tuna, seared salmon, tofu, or sea scallops grilled.
Expert tips for the best success!
- Toast the couscous. Be sure to toast the dry couscous pearls before cooking to enhance its nutty flavor. Don’t worry, this step is built right into the recipe for you.
- Use stock or broth. Cook the couscous in flavorful broth as opposed to plain water to infuse more taste into the pearls.
- Don’t overcook the couscous. Follow the recipe instructions and cook until just al dente and tender.
- Don’t skip the vibrant dressing. The lemon-based vinaigrette dressing ties all the ingredients together, so don’t skip it!
- Toss warm couscous with dressing. For optimal flavor, be sure to toss the cooked pearl couscous with some of the lemon dressing before setting aside to cool. Warm couscous will soak up the flavors much better than cool pearls.
- Let flavored couscous cool before tossing salad. For the best texture, let the cooked and dressed couscous cool completely before mixing with the other salad ingredients.
- Don’t forget the herbs. Fresh herbs, like dill and basil, add brightness and elevate the overall flavor profile.
- Experiment with different salad add-ins. This couscous recipe is a wonderful way to either use up whatever fresh or roasted veggies you have hanging out in your kitchen. Get creative in the kitchen and try different mix-ins, like olives, dried fruits, and/or crunchy vegetables to create your own unique version of this pearled couscous salad.
- Garnish it! Don’t forget, you eat with your eyes first. So be sure to garnish this salad recipe with pearl couscous thoughtfully before serving.
Step-by-step photos: making this recipe at home
If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
What’s the difference between couscous and pearl couscous?
While both regular, or true couscous and couscous pearl are made from semolina flour and water, they are not the same thing. Make sure you use the pearl variety in this israeli couscous recipe.
- True couscous is hand shaped. It’s irregular in shape and smaller in size with a slightly coarse, yet tender texture.
- In contrast, pearl couscous is produced by a machine. The balls of dough are perfectly uniform in shape and much bigger in size. The tiny pearls of Israeli couscous have a soft and chewy texture.
Where to buy pearled couscous?
Dry Israeli couscous is easy to find at major grocery stores. You can typically locate it in the pasta or rice aisle. However, you can also find in the International food aisle.
Do I need to rinse couscous before cooking?
No. Unlike grains, such as rice, quinoa or barley, couscous pearls do not need to be rinsed with water before cooking. Rinsing is used to remove excess starches from grains; however, couscous is a type of pasta and doesn’t contain many free starches.
Therefore, you don’t need to rise the pearl pasta (or any!) before preparing this salad recipe with pearl couscous.
How to cook couscous pearls?
There are two different ways to cook Israeli couscous. It can be cooked as a pasta, or it can be cooked similar to a grain, such as rice and barley. While the former is a wonderful, easy method, I prefer the latter for more flavor!
- Pasta method: Cook 1 cup of dry couscous in a large pot filled with boiling water or broth. Cook until the couscous is al dente. Drain the couscous well and use as desired.
- Grain method: This method produces the most flavorful, fluffy couscous! Toast 1 cup of dry couscous in oil or butter in a pot on the stove top. Then, add 1 ¼ to 1 ½ cups of water or broth before covering the pot. Simmer until the couscous is perfectly tender. Fluff the couscous and use as desired.
How long to cook giant couscous?
The precise length of time Israeli couscous takes to cook will depend upon your method of preparation. Boiled couscous takes approximately 8 minutes to cook until al dente, while the grain method of cooking takes approximately 12 minutes.
Can you make this Israeli couscous salad recipe in advance?
You can make this couscous recipe ahead of time! It’s the perfect make ahead dish since it keeps beautifully in the refrigerator. It’s a wonderful option for meal preps, easy lunches, picnics, potlucks and outdoor parties!
While you can enjoy this couscous right away at room temperature, I personally think it tastes better as the flavors have had a chance to develop and marry.
To make ahead: Store this israeli couscous recipe in an airtight container. Then, place in the refrigerator for up to 5 days. If the couscous seems dry after storage, stir in a little bit of lemon juice or olive oil. And if the flavor feels flat, add more fresh herbs to brighten everything up.
And there you have it! You’re just 30 minutes away from this blissfully delicious pearl couscous salad recipe. Say ta-ta to boring and bland salads of the past and hello to fresh, vibrant Mediterranean goodness. Cheers!
Cheyanne
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More recipes for that use couscous!
Israeli Pearl Couscous Salad
Equipment
- 1 Medium Saucepan
- 2 Mixing Bowls
Ingredients
Pearl Couscous Salad
- 2 ½ TBS Olive Oil
- 2 medium shallots – finely diced (about 1/3 heaping cup)
- 2 large Lemons – zested & juiced (1/4 cup juice) (1 TBS & ½ tsp Zest – DIVIDED)
- 1 ½ Cups Israeli Pearl Couscous
- 1 ¾ Cups Stock or Water
- 1 (8 ounce) Jar Oil-Packed Julienne Sun-Dried Tomatoes – drained & 2 TBS Oil reserved
- 1 (14 ounce) can Chickpeas – drained & rinsed
- 3 ounces Baby Arugula – or more to taste
- 3 large Green Onions – thinly sliced
- 6 ounces Feta Cheese – crumbled
- ½ Cup Fresh Herbs – chopped (Dill, Basil, Parsley, Chives, Cilantro, Mint) (SEE NOTES)
- 3 TBS Toasted Pine Nuts (SEE NOTES)
- to taste Kosher Salt and Ground Black Pepper
Salad Dressing
- ¼ Cup Extra Virgin Olive Oil
- 1 small clove Garlic – minced
- 1 tsp EACH: Dijon Mustard and Honey
- Optional For Serving: Lemon Wedges, Microgreens, Pita Bread or Naan Bread
Instructions
- Prepare the Salad Dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ cup fresh lemon juice, a scant ½ teaspoon zest, ¼ teaspoon kosher salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
- Infuse Olive Oil with Shallots and Lemon Zest: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping tablespoon of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
- Cook Pearled Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock, season with a generous pinch of salt and pepper and stir to combine. Then, increase the heat to medium-high and bring the contents to a rapid simmer. Once simmering, immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and the liquid is almost all absorbed. Immediately remove the pan from the heat.
- Stir in Tomato Oil, Cover and Steam Couscous: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
- Add SOME of the Salad Dressing: Add half of the dressing (about ¼ cup) to the slightly warm couscous and toss well to combine. Then set the bowl aside and let the couscous cool completely to room temperature.(Note: Warm couscous soaks up the dressing better, so be sure to dress the couscous while it is still warm. Then be sure to let it cool completely before making the salad so it doesn't wilt the other salad ingredients.)
- Toss Couscous with Remaining Salad Ingredients: Once the couscous is cooled, add the sun dried tomatoes, chickpeas, arugula, green onions, herbs and half the feta cheese. Use two large spoons to toss the ingredients until well combined. Taste the couscous salad and adjust for seasoning with salt, pepper, and/or more salad dressing as needed.(Optional: If you are making this ahead, stop before you add more salad dressing. Cover the salad and store it in the refrigerator. Adjust the taste just before serving.)
- Serve Israeli Pearled Couscous Salad: Sprinkle the remaining feta cheese and toasted pine nuts all over the couscous salad and serve with lemon wedges on the side. Enjoy!
Notes
- Fresh Herbs: Use your favorite combination of fresh herbs. I personally love dill, basil and chives in this.
- Couscous cooking liquid: For the most flavor, I highly recommend you use chicken stock, vegetable stock or good-quality chicken broth.
- Dressing: The dressing can be made at up 3 days in advance and stored in an airtight container in the refrigerator.
- How to toast pine nuts: Heat a large (dry) skillet over medium heat. Add the pine nuts and cook, stirring frequently, until the nuts are lightly golden in color, about 2-3 minutes. Transfer to a plate to cool.
- Make ahead: This salad is delicious when eaten straight away. However, you can also make the salad in advance! Cover it and refrigerate for at least 1 hour to allow the flavors to develop and marry. Do not add the herbs, nuts or cheese until right before serving. The couscous will continue to absorb the dressing as it sits. Add more dressing, extra virgin olive oil, or lemon juice and stir well just before serving to bring it back to life and remove ‘clumps’
- Storage: Couscous will keep well stored in an airtight container in the refrigerator for up to 5 days.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Susanna King
Don’t worry if you don’t have exactly the right ingredients. This couscous & dressing are amazing! Just throw in whatever you have on hand that’s close enough & you’ll get a delicious dish. I used baby spinach, cherry tomatoes, & feta.
Cheyanne
Hi Susanna,
I’m so happy to hear you enjoyed this couscous recipe and absolutely thrilled you made it your own! 🙂 Thank you for coming back and leaving a review – and such a helpful one at that! Cheers and warmest wishes for a wonderful day!
Best,
Cheyanne
Sue Doker
I love this salad. My question is about the sun dried tomatoes. The recipe seems to have omitted them in the instructions. Do you chop them up or leave them whole? I assume you add them with the garbanzos and greens and all. Am I the only one who noticed their omission in the instructions ? I’m a retired teacher and I always read directions carefully and proof read.
Thanks! Next time I’m going to add shrimp. Up here in north Florida we get wonderful fresh seafood. ❤️
Cheyanne
Hi Sue,
I’m so thrilled to hear you enjoy this salad! As for the sun-dried tomatoes, if you look at the ingredient you will see it says Julienne Sun-Dried Tomatoes (meaning, sliced). However, you can chop them, mince them, leave them whole – do you! And yes, you are correct – you add them with the garbanzo beans in step 6.
Thank you for pointing out the error in the recipe card – I appreciate it!! 🙂 And yes to adding those FL shrimp – the best!! 😉
Kat
I absolutely love couscous! And I love feta and chickpeas and everything else in here. . .basically this was my dream dinner!
Ashley
Is the old recipe with the shrimp, corn, summer squash, avocado, etc. still available anywhere? I’ve made it so many times and everyone loves it!
Cheyanne
Hi Ashely,
Oh I’m so thrilled to hear you love the old version of the recipe! I just wanted to let you know that I’ve been searching for the old recipe – high and low! There is one more place it could be – on my old broken computer. I have a tech guy swinging buy to see if he can get it to turn on. I will send you an email if I’m able to access the old recipe!! Cheers and warm wishes for a wonderful day! 🙂
vivian
What a delicious salad, and not difficult to make! We had extra lemon at the table – my favourite flavour, and served it with homemade pita crisps and grilled steak for the meat eaters. Looking forward to leftovers. Thanks for a great recipe!
Laura
What an awesome and flavorful recipe! The lemon-infused oil produces such an great flavor! I love all the texture and flavor here! thanks so much!
Sierra
Such a delicious combination of ingredients. I’m a huge fan of pearl couscous and I love the light dressing here. So this will be added back to our end of summer menu soon!
Becky
I adore loaded salads like this, Cheyanne! This was great for dinner, but also loved the leftovers for not-sad at home lunches! Thanks!
Dani
This is fantastic! So summery and so many flavors and textures.
Jennifer
WOAH, love all the ingredients! I made this for my hubby and he loved it.
Kennedy
Do you think that I could substitute the couscous for quinoa? Thanks!
Cheyanne Bany
Hi Kennedy – great question!
You can ABSOLUTELY substitute the couscous for quinoa. I’d love to hear how you like it with the substitution. Cheers!
Lawri
Did I miss something? When do you add thw rest of the lemon juice to the Couscous?
Cheyanne
Hi Lawri,
I’m not sure what you are referring to. You add ALL the lemon juice to the dressing. The lemon zest is divided between the dressing and the infusing the oil (steps 1 and 2). Let me know if you have any other questions! Cheers! 🙂
lawri
I got a lot more juice from 2 lemons than a 1/4 cup. Guess that was my issue. Sorry, I loved the salad!
Maureen
Hi–I believe the confusion is that the lemons (juice) are listed under the ingredients for the couscous, and not the dressing. I had the same issue.
This is a wonderful recipe. I halved the quantities of the Feta and sun-dried tomatoes, and chopped the dried tomatoes into smaller pieces (just my taste preference). The salad was a real hit at the late summer picnic we attended yesterday. I will definitely be making this again–many thanks!!
Cheyanne Bany
Thank you so much, Arpita! OMG, you have to try pearl couscous! Doesn’t need to be this recipe- you just HAVE to try it! It’s seriously SO creamy and absolutely delish! Thanks for the pin, girlfriend! Cheers! 😉
Cheyanne Bany
Glad I could make you giggle, Anu! Thanks so much for the kind words! Hope you are having a great weekend! Cheers, pretty! 😉
Cheyanne Bany
Yay to Country Living, Harriet! So you TOTALLY understand what I am talking about! It does get quiet, but there are so many other terrific benefits! Thank you so much for the kind words, girlfriend! Cheers to a great weekend! 😉
Cheyanne Bany
The no rush hour traffic aspect of the boonies is definatly great, Shelby! Coming from Orlando, it is NOT something I miss! (nor do I miss all the tourist) 😉 Hope you are having a great day, girl! Cheers!!
Cheyanne Bany
Glad I could provide inspiration, Kankana!! Thank you for the kind words and stopping by! Cheers! 🙂
Cheyanne Bany
Thank you, Annie! I’m glad I could provide you a little laughter, I know your family had a very big loss recently (I am still thinking about you!) I am also happy you like my N to the C cat call for North Carolina… I can’t HELP myself but call it that! I’m a dork, what can I say… but I am glad someone appreciates it! 😉 Hugs and lots of love to you, girl! <3
Cheyanne Bany
Thank you so much, Ana! Oh.My.Gawd… we have Citronela candles and they don’t stop the mosquitos from biting me or the wasps from stinging me! I swear I have SUPER sweet skin! I’m shaking my head right along with you, girl! Hope you are having a great day! 🙂
Cheyanne Bany
Sam, if you like your space you will love the boonies! lol 🙂 Thank you so much for the sweet comment, girlie! Hope you are having a great day! Cheers! <3
Cheyanne Bany
I know, Karrie! There was ONE place in Orlando to purchase SUPER delicious seafood- Lombardi’s.. Crazy that there is only ONE considering the whole state is a dang peninsula! You have fresh lobster and now I have fresh shrimp… we should have a bake/boil! You get in your pimped out RV and come here. LOL, I call travel Not It! Can’t wait to see the rest of your pictures of the RV fulled decked out and the pictures of your trip! Have a blast! (<-- I KNOW you will!) Cheers, chicka! xo
Cheyanne Bany
Haha! Glad I could provide the laughs, Joanne! You can vicariously live in the boonies through me! 😉 Cheers, girlie! <3
Cheyanne Bany
Lol, Thank you, Kelly! I always feel like since the blog is OUR safe place we can blabber about whatever our little hearts desire… BUT I don’t want to be annoying! 😉 Hope you are having a wonderful day, girlfriend! Cheers! <3
Cheyanne Bany
Glad you found the list entertaining, Z.! I have a feeling most people reading any blog don’t live in the boonies… because more than likely if you do live in the boonies, internet probably isn’t your main priority. lol 😉 Thanks for the kind words, girlfriend! Hope everything with you and the little one are going well! Cheers!
Cheyanne Bany
I never knew you lived in Oklahoma, Rachelle! Obviously the wind sweeping through the plains was not made for you, huh? I’m glad you came back to NC so we can hang out! Hopefully, one of these days sometime soon! I am totally going to need lots of unicorns fairies AND Tink to come save me if the septic tank blows. lol. Or just a hospital because I WILL have a heart attack! And, GIIIIRRRRLLLL! How did you not know the shrimp here rock the house!? Obviously you have just been spoiled by them YOUR WHOLE LIFE! I’m glad I don’t have to be jealous of you now! Yay! You MUST try the shrimp method from serious eats! You will love it! Promise! Cheers, my sweets! xo
Cheyanne Bany
Kathleen, I KNEW you would relate to this post! After all we are sistahs from another mistah- BUT we both moved around the same time to totally new places! I thought of you when I was writing this post! We can be “that girl” together! OMG, I fell out of my chair when I read your story about collecting all the pine needles and disposing of them!!!! hahahahahahah. SOOOO something I would have done! A for effort, right?! 😉 Thanks for the sweet words about this dish, my dear! <3 Cheers!
Cheyanne Bany
Thank you, my sweet Beeta! Life is too short to be a negative Nancy! I’m so glad you understand my fear of the septic tank, because the husband just doesn’t get it! And I DO NOT like the mosquitos or wasps either! I have been bitten a TON and stung once already! Ugh. There aren’t enough citronela candles on the planet to keep them away! 😉 You should totally come visit me! Door is open ANY time! I know if I am ever in CA I am DEFINITELY paying you a visit! Cheers to a fabulous day, my dear! <3
Cheyanne Bany
Thanks, Alice! Believe it or not, yes! People do pay more to have more pine needles dropped on their yard. I will have to take a photo and share it, because it actually is pretty and adds to the “feel” around here. Number 4 totally sucks.. my husband doesn’t understand why it freaks me out! Men.. Am.I.Right?! 😉 Since there is SO much land around here, the farms provide incredible produce AND protein… probably similar to where you live! So that is also a HUGE positive! Hope you are having a great day, my dear! Cheers! <3
Cheyanne Bany
Thanks, Kelley! If you try the serious eats method for grilled shrimp, I promise you will love it! It takes a little extra INACTIVE time, but it is SO worth the results! Cheers to a beautiful week! 🙂
Cheyanne Bany
Lauren, I’ll have to send you some NC shrimp… you know right after I figure out the mail system here! 😉 I am trying to cherish all the precious early moments here… but we still aren’t fully unpacked! Boxes are still kinda everywhere. Or really, most of them ended up in the Movie room. Oops. Hope you and the Hubs are having a blessed day! <3 Cheers!
Cheyanne Bany
Matt, you HAVE to try Serious Eats Grilled Shrimp Method- Its the Jam! Cheers to a fantastic day! 🙂
Cheyanne Bany
Ha! So glad my boonies list made your day, Katalina! Yes, life here is the polar opposite of NY! Now that you mention it, I should probably meet my neighbors, huh? I’m adding that to my ToDo! Thanks for the sweet comment, girlfriend! Cheers to a fabulous week! <3
Cheyanne Bany
Thanks, Allie! The guys at serious eats totally know what they are talking about when it comes to everything, especially grilled shrimp! I hope you do try their method, because it ROCKS! <3 Cheers, girl!
Cheyanne Bany
Tay, You had CHICKENS??? I totally want lil’ chics, but I think Boy is all like, “Um.No!” I’m pretty sure next spring I will just go ahead and build a coop (<--- AKA hire someone to do this for me) and get the chics (<--- AKA hire a farmer to deliver some) and he will come home from work and just have to deal! 🙂 Thanks for the sweet comment and the Pin! Cheers, my lil' super-pretty-human-chick-a-dee! <3
Cheyanne Bany
Thank you, Jocelyn!! Hope you are having a great day! I know you are super busy with your book! Can’t wait to see it in all it’s glory! Cheers, girlfriend!
Cheyanne Bany
Thank you, Liz! I’m glad I am not annoying you at least!! 🙂 Cheers to summery goodness all up in our tummies! <3
Cheyanne Bany
Thank you, Gayle! I tried to pack as much summer into one salad as humanly possible… and that made sense 😉 I definitely don’t cook with couscous enough either… I always seem to forget about it, until I see it and remember how much I love it! Cheers, girlie! <3
Cheyanne Bany
Glad I could provide a few giggles, Dannii! And thank you for saying it’s Okay to chatter on about my new home and city! 🙂 I read your post about EVERYWHERE you are going! Wowza! Sounds like you have one hellofa trip planned! I didn’t see NC on your list though… or maybe it got lost in allllll the other states and cities! 😉 lol. But, I hope you love NC as much as I do! Where NC city are you going to, by the way? Regardless, hope they show you the same southern welcome I have received! Cheers, girlfriend!
Cheyanne Bany
Thank you so much, Thao!! I love.love.love shrimp too, especially the ones here! Yum! I am totally giggling over the Little House on the Prairie Reference! Love it! I am thankful we have indoor plumbing, electricity, heat, AC, WALLS! lol. I COULDN’T live anywhere without those! Ick! Guess I will have to focus on that! 😉 Thanks for the Pin, girlie!! Cheers to a beautiful week!
Cheyanne Bany
Thank you, Adina! So you totally get the wack-a-do add weird things to your lawn! In defense of the folk here, the pine needles really DO give everything such a lovely country feel. I don’t know about bark though, my dog would LOVE to eat that WAY too much! lol. But I hear you, weeds are green = happy; bark is brown = sad. I GET IT! 🙂 Hope you have a terrific week! Cheers!!
Cheyanne Bany
Ha! Thanks, Mary Ann! I laughed while putting together the list, so I’m glad my lame humor wasn’t lost on you 😉 Corn is a favorite here too, I’ve been throwing it in EVERYTHING! Oh, and you must try the serious eats shrimp method- it is pretty dang genius! Too bad I can’t say I devised it! #Bummer. Cheers, pretty! <3
Cheyanne Bany
Thank you, Jessica! The list was funny to put together… and the shrimp were delicious to eat while doing so! 🙂 And, I couldn’t agree more – Grilled corn is TOTALLY summer! Cheers, my dear!
Cheyanne Bany
Lol, Ben! You always make me laugh! Yeah.. i’m not real confident with the mail system here yet. I have a feeling LOTS of stuff is going to get lost. Bummer, but I’m sure it will sort itself out (Pun intended). When I DO get this figured out, I want SEVEN boxes of rum glazed donuts! YUM!!!!!!!!
I knew you would support this salad, because this IS you we are talking about —> a man who loves his salads, donuts AND frozen treats! 🙂 And YES, I CAN handle all your alcoholic dressings! Bring ’em on, buddy! Glad you approve of this salad… and its 548 ingredients! 🙂 Cheers, Ben!
Cheyanne Bany
Number 2 is not a joke, Emanuele! It’s part of the “cute country look” going on here. We haven’t paid to have more laid down yet… but I am assuming at some point we will give in. Probably after winter. And, good shrimp ALWAYS make me feel better! 😉 Cheers, buddy!
Nagi@RecipeTinEats
OK. Bubble officially burst. You aren’t a Stepford Wife living in a picket fence mansion. 🙁
However, you’ve made up for bursting my bubble with this couscous! Pearl couscous is a personal fave of mine, I LOVE the mix you’ve got going on in here!! Pinning!
Cheyanne Bany
Hahaha! Me as a Stepford house wife is preeee-tty dang funny! I’m not surprised you love pearl couscous, Nagi because we seem to like the same foods! Or at least I LOVE everything you post! 🙂 Thanks for the pin, my dear! <3 Cheers!