Israeli Pearl Couscous Salad
Experience the magic of the Mediterranean with this Israeli Pearl Couscous Salad that's equal parts nutritious and delicious. Featuring plump pearled couscous, garden-fresh veggies, crumbled feta cheese, and a tantalizing lemon dressing, this recipe transforms simple ingredients into a easy-to-make, crowd-pleasing salad that's perfect for any occasion.
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.
-
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.
-
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!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 321kcal Carbohydrates: 31g Protein: 9g Fat: 19g Saturated Fat: 5g Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Cholesterol: 19mg Sodium: 254mg Potassium: 239mg Fiber: 3g Sugar: 2g Vitamin A: 760IU Vitamin C: 23mg Calcium: 152mg Iron: 2mg