A tasty, fresh salad made from toasted pearl couscous cooked with red onion and stock then served with fresh salad vegetables coated in a homemade lemon mustard dressing.
This Pearl Couscous Salad may be made from simple ingredients, but the flavours are full and comprehensive. Nutty, toasted pearl couscous cooked with sweet red onion in a salty vegetable stock, mixed with chopped fresh veggies and coated in a tangy lemon, mustard and chilli dressing. This salad tastes great as a stand alone dish, or serve with your favourite protein in the side.
For another delicious salad, why not try my Pumpkin Cauliflower and Rocket Salad or my Pesto, Potato and Rocket Salad.
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Ingredient notes:
- Pearl Couscous: Also called Israeli coucous, pearl couscous is actually a small, toasted pasta made from a combination of wheat flour and semolina.
- Vegetables: Feel free to use any of your favourite salad ingredients in this recipe.
- Stock: I used a combination of boiling water and a vegetable stock cube. You could use any flavour of stock cube, store bought liquid stock or homemade stock if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat the oil in a saucepan over a medium heat, add the diced red onion and sauté for a few minutes until translucent. Add the pearl couscous to the pot. Stir constantly as you lightly brown the couscous, about 2-3 mins.
Once nicely toasted, add the stock, water and salt. Lower the heat and simmer for 10-12 minutes uncovered, stirring occasionally to stop it sticking. Once the couscous is tender and all the water has evaporated, set aside to cool.
Add the cucumber, capsicum, cherry tomatoes, spinach and mint to a large salad bowl.
Dressing: Place all the dressing ingredients in a jug, whisk to combine.
Add the slightly cooled couscous and dressing to the salad bowl. Mix well to combine and serve.
Recipe FAQs:
Absolutely. It keeps well in the fridge for up to 3 days and is great for lunches or as a side dish with grilled meats or falafel.
Pearl couscous is made from wheat, so it's not gluten-free. You could substitute it with cooked quinoa or brown rice for a gluten-free version.
The ¼ tsp of chilli flakes adds a mild kick. You can omit it for a milder flavour or increase it if you like more heat.
Storage:
Stored in an airtight container, leftovers will last up to 3 days in the refrigerator.
Top tips:
Grilled chicken, halloumi, falafel, or canned chickpeas all pair well with this salad and turn it into a hearty main.
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Pearl Couscous Salad
A tasty, fresh salad made from toasted pearl couscous cooked with red onion and stock then served with fresh salad vegetables coated in a homemade lemon mustard dressing.
Ingredients
Couscous
- 1 Tbsp oil
- ½ red onion, diced
- 1 cup pearl couscous
- 1 vegetable stock cube
- 2 ½ cups boiling water
- ¼ tsp salt
Salad
- ½ cucumber, chopped
- ½ yellow capsicum, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded baby spinach
- 2 tsp fresh mint, chopped
Dressing
- 1 large garlic clove crushed
- 1 Tbsp lemon juice
- ½ tsp lemon zest
- 1 tsp mustard
- 1 tsp sugar
- 3 Tbsp olive oil
- ¼ tsp chilli flakes (optional)
- Salt and pepper to taste
Instructions
- Heat the oil in a saucepan over a medium heat, add the diced red onion and sauté for a few minutes until translucent.
- Add the pearl couscous to the pot. Stir constantly as you lightly brown the couscous, about 2-3 mins.
- Once nicely toasted, add the stock, water and salt. Lower the heat and simmer for 10-12 minutes uncovered, stirring occasionally to stop it sticking.
- Once the couscous is tender and all the water has evaporated, set aside to cool.
- Add the cucumber, capsicum, cherry tomatoes, spinach and mint to a large salad bowl.
- Dressing: Place all the dressing ingredients in a jug, whisk to combine.
- Add the slightly cooled couscous and dressing to the salad bowl. Mix well to combine and serve.
Notes
- Israeli/pearl/giant couscous - known by all these names it’s actually really mini pasta rather than couscous, has a delicious chewy texture.
- Use any type of mustard.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 278mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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