Learn how to make the best Israeli couscous with simple ingredients and one pot in under 30 minutes right at home. Full of delicious flavors, pleasing textures, and beautiful colors, this fabulously flavorful recipe for pearled couscous will leave you wanting more!
Featured comment: 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
Updated: This post was originally published in August 2015. I’ve updated the post below to include more information about fluffy couscous. Plus, I added step-by-step photos to show you how easy this Mediterranean couscous recipe is to make!
About this Israeli pearl couscous recipe
I may be biased, but this Israeli couscous is a total treat for the tastebuds! It’s creamy, dreamy, loaded with texture and bursting with fresh, fabulous flavors!
This dish 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 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 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 dish packs up beautifully!
Why you’ll love this recipe!
TL;DR? Get the details about this light and fresh, yet creamy and pilaf with rich giant couscous pearls below:
- Delicious, balanced flavors and delightful, complementary textures!
- Easy to make in advance and stores great!
- Serve this pearl couscous recipe as a hearty salad for lunch or an easy side dish to accompany weeknight dinners.
- Or top the Israeli couscous off with plump grilled scallops, chicken, fish or steak for a light, healthy dinner.
What is Israeli pearl couscous?
Israeli couscous – also called pearl couscous, Jerusalem couscous, Ptitim, or Giant couscous – is a variety of small toasted pasta made from semolina or wheat flour and water. Israeli couscous is often inaccurately thought of as a whole grain since it resembles a small rice grain.
Osem food company lays claim to developing pearl couscous in the 1950’s at the request of the then prime minister David Ben-Gurion. During this time, the Israeli government had imposed a period of rationing and rice was scarce. Osem was tasked with devising a starch that was more affordable than rice as a way to feed the influx of immigrants into Israel. Thus, the food company developed Ptitim – a simple wheat paste which was shaped into small granules, dried and then toasted.
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.
- 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.
Ingredients in pearled couscous recipe?
This pearl couscous recipe is bursting with flavor and relies on simple, fresh ingredients for the best taste.
Below are the ingredients I typically use. However, this dish is extremely flexible; so, be sure to scroll down to read about how to adapt this recipe to your taste!
Couscous pearl ingredients
- 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, 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 dish relies on fresh herbs for a burst 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 for the most flavor; however, you can use just one herb if desired. Or, you can use a combination of your personal favorites. (For more options, see below.)
- 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!
Couscous recipe variations
I encourage you to make this dish your own! Get creative and add your favorite ingredients! Or, simply use up whatever seasonal vegetables you have hanging out in your pantry or fridge!
- 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 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, mozzarella pearls or grated aged gouda can also be used!
- Protein: Looking to turn this dish into a main meal? Try adding in poached shrimp, rotisserie chicken, flaked tuna, seared salmon or tofu!
FAQs: recipes with pearl couscous
Where to buy dry pearl couscous?
Dry Israeli couscous is easy to find at major grocery stores. It’s typically located in the pasta or rice aisle; however, it may be found in the International food aisle.
Do I need to rinse pearled couscous before cooking?
No. Unlike grains, such as rice, quinoa or barley, couscous does 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.
How to cook Israeli couscous?
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 pearl couscous 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 the couscous in an airtight container 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. Add more fresh herbs to brighten up the flavors.
How to make recipe with pearled couscous?
Couscous is incredibly fast to prepare and simple to make! This dish can be prepped, ready and on the table in 30 minutes or less!
- Prepare the dressing: Combine the oil, garlic, Dijon, honey, lemon juice and zest in a small bowl or a mason jar. Season with kosher salt and pepper. Whisk or shake until well combined.
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Infuse oil: Heat oil in a saucepan over medium-low heat. Add the shallots and zest. Let the flavors infuse for 2-3 minutes.
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Toast and cook couscous: Stir in the couscous. Toast, stirring, until the couscous is fragrant. Add in the stock and season with a generous pinch of salt and pepper. Bring contents to a rapid simmer, then immediately reduce heat to a low. Cover the pan and cook for 10-12 minutes, until the couscous is tender. Remove from heat.
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Stir in tomato oil & cover: Remove cover from couscous. Add the sun-dried tomato oil and stir to combine. Replace cover and set aside, for about 3-5 minutes. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
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Add dressing: Add half the dressing to the couscous and toss well to combine. Set aside to cool completely.
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Toss couscous: Once the couscous is cool, add the chickpeas, arugula, green onions, herbs and feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. Cover and refrigerate for 1 hour, or sprinkle with pine nuts and enjoy at room temperature!
Step-by-step photos: Cooking couscous salad Israeli
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
Serving recipes with pearled couscous
How to serve couscous pearl?
You can serve this recipe for pearl couscous at room temperature or cold, straight from the fridge.
This flavorful pearled couscous dish is incredibly versatile as well! You can enjoy Israeli couscous as a hearty salad, easy side dish, or add protein and serve it as a lighter main meal!
What to serve with Israeli couscous?
You can eat anything you like with this simple pearled couscous recipe! You traditionally serve couscous with Mediterranean and Greek dishes. However, this couscous recipe tastes great with just about anything!
- Dips: Hummus, baba ganoush or whipped feta.
- Vegetables: Roasted eggplant, cauliflower, zucchini or squash.
- Roasted Potatoes: Crispy smashed potatoes, Greek fries or Crispy Baked Greek Potato Wedges.
- Chicken: Roasted chicken, chicken kebabs, chicken shawarma or Greek-seasoned grilled chicken.
- Fish: Any variety of fish from Chilean sea bass to tuna or salmon!
- Burgers: Having a barbecue? This couscous is the perfect side to all types of burgers!
- Steak: Greek marinated flank steak, grilled ribeye or beef kebabs.
- Lamb: Lamb Koftas, lamb chops or roasted lamb.
Are pearled couscous recipes healthy?
Couscous is fat-free, sugar-free and a good source of fiber. It’s also rich in the powerful antioxidant selenium, which prevents damage to cell structures and promotes healthy immune functions. Calorie-wise, pearl couscous is a healthier option than rice. One cup of prepared pearl couscous has approximately 176 calories; while brown rice has 216.
However, pearl couscous is a pasta; therefore, it is higher in carbohydrates. Plus, it lacks the variety of nutrients found in whole grains.
Take away: Pearl couscous can absolutely be part of a healthy diet! However, it should not take the place of true grains. If you are looking for the best nutritional bang for your buck, select whole wheat pearl couscous, which has an added boost of extra fiber, nutrients and protein.
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More Mediterranean recipes!
If you love this simple couscous, try one of these Greek recipes next:
- Mediterranean Pasta Recipe with Chicken
- Easy Chicken Hummus Bowl
- Mediterranean Chickpea Salad
- Oregano Chicken Mediterranean Zucchini Noodle Bowl
More recipes for couscous!
How to make the best Israeli Couscous recipe👇
Israeli pearl couscous recipe
Equipment
- 1 Medium Saucepan
- 2 Mixing Bowls
Ingredients
Pearl Couscous
- 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)
- Kosher Salt & Ground Black Pepper
Dressing
- ¼ Cup Extra Virgin Olive Oil
- 1 small clove Garlic – minced
- 1 tsp EACH: Dijon Mustard & Honey
- Optional For Serving: Lemon Wedges, Microgreens, Pita Bread or Naan Bread
Instructions
- Prepare the 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 oil: 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 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 and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then 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 liquid is almost all absorbed. Remove from heat.
- Stir in tomato oil & cover: 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 dressing: Add half the dressing (about ¼ cup) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
- Toss couscous: Once the couscous is cooled, add the sun dried tomatoes, chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
- Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. 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.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you want to reference this recipe, please link directly back to this post.
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. ❤️
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!! 😉
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!
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! 🙂
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!
What an awesome and flavorful recipe! I love the idea of the lemon-infused oil in this, I imagine that produces such an great flavor! I love all the texture and flavor here! thanks so much!
Such a delicious combination of ingredients Chey. And I love the light dressing. I’m a huge fan of pearl couscous too, so this will be added to our end of summer menu soon! Pinned!
I adore loaded salads like this, Cheyanne! Great for dinner, but also love it for not-sad at home lunches!
I absolutely love couscous! And I love feta and chickpeas and everything else in here. . .basically this is my dream dinner! I’m totally trying this one soon!
LOL, that’s a great list, totally been there when we used to live on Western North Carolina. =) And this salad, WOAH, love all the ingredients, my hubby would love if I made this for him =) xoxoxo Jennifer
What’s not to love about this? It is seriously the epitome of summer! I love the addition of shrimp! MMM! Do you think that I could substitute the couscous for quinoa? Thanks! Pinned! 😀
Thank you Kennedy for the kind words and the Pin! You could ABSOLUTELY substitute the couscous for quinoa! Let me know if you try it with the substitution! Cheers, buddy!
Did I miss something? When do you add thw rest of the lemon juice to the Couscous?
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! 🙂
I got a lot more juice from 2 lemons than a 1/4 cup. Guess that was my issue. Sorry, I loved the salad!
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!!
This couscous looks Fab!! I have never tried pearl couscous before.. but I definitely will do soon.. Pinning to try!! 😀
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! 😉
Hahaha, these are too good Cheyenne. I love the number 5 and 6 the most! This salad looks so AH_MAZING with so many awesome flavors. Absolutely fabulous!
Glad I could make you giggle, Anu! Thanks so much for the kind words! Hope you are having a great weekend! Cheers, pretty! 😉
Love your list Cheyanne, it made me laugh and I can totally relate to it!!! I live in the countryside in the UK and never see anyone, there’s just one long country lane around me and a few houses! But, as quiet as it is, it is nice living around such beautiful scenery! Your salad looks absolutely amazing too! All of the ingredients sound perfect for creating such a vibrant, flavoursome dish! It’s definitely the ultimate summer recipe!
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! 😉
I love learning all these fun facts about living in the boonies! I could totally get used to no rush hour traffic. In MD it gets really ridiculous. Oh, and this couscous looks amazing -)
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!!
You inspired me to prepare couscous for dinner. That’s one packed with flavor plate of food!
Glad I could provide inspiration, Kankana!! Thank you for the kind words and stopping by! Cheers! 🙂
So, of course your list cracked me up (thank you, I needed that!) but I think the thing that cracks me up the most is when you refer to your new digs as N to the C…hahaha! I don’t know why that makes me laugh every time! And this salad – should just be called ‘Summer’. Love it, my friend! Keep the good and funny news coming – we love it all!
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
Chayanne there are so many awesome flavors in this salad, it looks fantastic!
I feel ya on the mosquitos and wasp, I always get attacked by mosquitos (dislike ALOT) Citronela candles or bug spray sometimes just dont seem to work! (shaking my head)
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! 🙂
Haha, your list made me laugh! I’m not quite in the boonies, especially not now that I’ve moved out of my parents’ house, but I actually hope to get there eventually (I’m all about having my own space!).
This dish looks incredible,! The shrimp sound (and look!) phenomenal and I can only imagine how delicious it must be!
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
It’s ’bout time you started bitching a little again cos I was getting tired of hearing how great your NC life is. lol! You know I’m just kidding. Love this recipe! Yummy! Also, how weird is it that Florida is surrounded by water on three sides yet the seafood isn’t the freshest? The only thing I could ever buy fresh was Mahi and Red Snapper. The shrimp was always terrible. Once I moved up north, I realized what fresh seafood really was and I actually go to fish markets that are right on the water. Going beach camping this weekend and making this dish!
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
Ha! This post cracked me up. I definitely do NOT live in the boonies…but it is fun to hear about it!!
Haha! Glad I could provide the laughs, Joanne! You can vicariously live in the boonies through me! 😉 Cheers, girlie! <3
This salad is the meal of my dreams!. So summery and I love the couscous! So glad you you are enjoying your new digs – feel free to writer about it all you want 🙂 Haha your list is too funny girl 🙂
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
Haha you are too funny!! I most certainly do not live in the boonies as I can’t cross off anything on that list. But I do live close to such boonies lol! This salad looks amazing! The juicy shrimp are just tempting.
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!
This looks fantastic! So summery and so many flavors and textures.
Thank you, Dani! Hope you are having a terrific day! 😉
I love that you love your new digs in my home state! I never grow tired of hearing how lovely country life is too! It reminds me of the time I spent living in western Oklahoma only your life is a good experience! 🙂 So, what’s the deal? You aren’t swimming and hanging out with unicorns and rainbows over there? You may need them and some fairies and Tinker Bell when that septic tank blows! That’s some scary business! I had no idea that our shrimp were different the ones that come from anywhere else and I’m totally trying this baking soda fridge suspension business. But only because you so politely demanded.
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
I know EXACTLY what you’re talking about, having just moved across the country. When I talk to my friends back east, all I do is gush about the Bay Area, when I thought… oh God, I’m ‘that’ person! 😉
Your list was cracking me up! Especially the pine needles. When hubs and I moved from DC to ATL, one of the first things I did to the house we we were renting, was rake-up all the pine needles. I was thinking, my God! There must have been a lot of pine trees on this property at one point! I told the landlord of my ‘good deed’ and he was like, ‘yeah… pine needles are like mulch in the south’. Oops.
In any event, this dish looks SO freakin’ amazing! So many wonderful things going on here, it’s like an explosion of flavor! Pearl couscous is one of my favs… well maybe next to shrimp 😉
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, I love that you’re such a positive person! Your positivity is contagious <3 That said, your list totally cracked me up. I totally don't blame you for being scared of a septic system – that would freak me out too! Also the mosquitos and wasps….I have a bad history with them so I tend to FREAK if they're anywhere near me. That's why I stay right near the beach where they hate hanging out 😀 However, I would totally venture to NC to visit you just so I could see your pretty face and have a bite of this shrimp! This whole dish looks spectacular (I LOVE pearl couscous), and just knowing that the shrimp is fresh and amazing makes it all the more mouthwatering! Good think you don't have neighbors or else you'd have to worry about more than just the mosquitos and wasps pestering you! 😉
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
This post is hilarious!! People actually pay to have more pine needles dropped on their yard for aesthetic appeal. Wow. Never heard of this . . and #4? I’m sorry girl. There’s a small town close to us that also only has septic tanks . . and all I can say is .. focus on the positives. . there’s no traffic and the calm of living in the boonies? although, looking at this recipe . . doesn’t look like you live in the boonies if you are able to get your hands on all of these ingredients! 🙂 looks delicious!
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
Keri, you know when I was making that list I TOTALLY thought of you! I know you said you lived in a rural town and are soon moving back there, and I was wondering how the list would resonate with you! #4 definitely freaks me out… like I flush the toilet, quickly back away, and hold my breath! lol. I’m also a weirdo so, ya know. 😉 Hope you are having a great day, girlfriend! <3 Cheers!
I love hearing about your new digs, Cheyanne! Your list made me crack up and though we had a mail box and didn’t pay for pine needles dropped on our lawn, the rest of the list is very familiar. #4 gave me a good laugh – just the thought of that happening makes me cringe! Haha. Anyway, as long as you do proper maintenance on your septic, you will be just fine! I AM so jealous of those shrimp. They look wonderful! I totally want to eat this right now!
Wow this looks and sounds fantastic Cheyanne! I will have to give your method for making shrimp a try! Sounds amazing!
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! 🙂
What I wouldn’t give for some North Carolina shrimp! I am so glad you like your new home. Treasure these first moments in it! They go fast. My hubby and I have already been in our home for more than a year and I miss those early days sometimes. Great recipe dear!! 😀
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!
I’m going to have to give that shrimp trick a go next time. I can’t wait to see the results!
Matt, you HAVE to try Serious Eats Grilled Shrimp Method- Its the Jam! Cheers to a fantastic day! 🙂
LOL the list made my day, so opposite of my life in New York, and OMG I wish to resonate with that list, except I would love to meet my neighbors, get their names and google them, just to be on the safe side, you know lol
And that shrimp and corn dish is OMG amazing, perfect and phenomenal, love the flavors and great presentation!
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
Looks like such an incredible summer dish and I’m so intrigued by that shrimp preparation! Will definitely have to give that a try 😉
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!
Hahaha! I definitely know what you mean about the boonies! I used to live on a farm in the middle of nowhere..WITH CHICKENS.
You know, trying to save money as a newlywed and all that.
ANYWAY. I want this in my face. Like, yesterday. LOVE the corn and shrimp and EVERYTHING! Pinned!
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
Holy moly this looks absolutely sensational! Like I want this right now!
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!
This salad is my everything. So summery and yummy in my tummy! And you can chatter away about your new digs all your want. I love hearing about it. Glad you are so happy! 🙂
Thank you, Liz! I’m glad I am not annoying you at least!! 🙂 Cheers to summery goodness all up in our tummies! <3
This salad just screams summer to me, Cheyanne! I love the corn and squash in here! I love couscous but never think to cook with it. I definitely have to change that after seeing this dish. Sounds absoutely perfect!
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
Haha that list did make me laugh. I think it is easy to let a big move take over your life for a while, but there is nothing wrong with that.
I am hoping to be in North Carolina in a few weeks (I actually just posted about it on my blog today) and you have made me super excited for the food. I just adore shrimp.
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!
Yum! What a scrumptious couscous salad, Chey! I love, love, love the shrimp…and everything else in it. And such great flavor! Pinning.
I can’t help but conjure up images of Little House on the Prairie (my favorite book series when I was young) when I come to visit here (hee hee). They were the good old days of simplicity and innocence that I always wanted to experience. But my views of the good old days are romanticized. On top of all the other hardships, I have no desire to live in a place without indoor plumbing, electricity, heat, and AC. 🙂
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!
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!
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!
Funny list! And regarding point 2: in Germany people pay for bark mulch which they place in a thick layer on their flower beds to keep weeds away. I have been living here for 11 years now and still cannot get used to the sight of it. It looks totally brown and depressing, I prefer to have the weeds instead.
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!!
Ok Cheyanne your list about where you reside is hilarious! It really made me laugh! And this salad! Delish! Love the hint from Serious Eats. I will definitely try that! Summer corn is a favorite at our house so I will surely be whipping this salad up soon! Enjoy the week!
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
Love you list Cheyanne! And I’d have to agree, these shrimp ARE ginormous! But they look so incredible – and nothing says summer to me like grilled corn. Such a fun dish!
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!
First of all, I told you I wasn’t fully supporting that idea to move! The idea sounded nice, but all these crazy issues on the list! I mean, the point #6 is great, the point #5 is hilarious. But the very first point is just outrageous. Okay, I’ve lost any hope to ever get a food parcel from you (even though you don’t have treacherous neighbors around now), but I’m still trying to send you again and again! And what’s a point to do that if they couldn’t reach you? I’ve made a decision. I’ve stopped sending them until you figure out this complicated system. If that helps you solve this issue faster, I should say I’ve send a whole box of rum glazed donuts last time.
Secondly, I support all your salads! You know that. If I were the chef at a restaurant, I would offer you a job of my Sous Chef, and you would definitely be responsible for salads. Wait. Would you able to handle all these alcoholic dressings?
Talking about the salad, it’s genius one! Shrimp, couscous, avocado, and corn (and all remaining 548 ingredients you used)…It’s the perfect marriage! Having used all the mentioned components in salads, I don’t think I ever combined them together in one. Great job, Chey!
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!
That’s funny. I like number 5 the most. I assume number 2 is a joke, please!!! 😉
I think good shrimps would also make me feel better in general
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!