Pearl Couscous Salad

RI adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).

Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Ingredients

Couscous:

2 tsp olive oil

1 garlic clove , minced

½ small onion , finely chopped

1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)

1 1/2 cups vegetable or chicken broth , low sodium

1 cup water

Salad:

2 cucumbers , diced (about 2 cups)

250g / 8 oz cherry tomatoes , halved (about 2 cups)

3 cups baby spinach , finely sliced (Note 2)

¼ cup coriander / cilantro , finely chopped (or sub with parsley)

¼ cup dill , finely chopped

Lemon Dressing (Note 3):

2 tsp lemon zest

2 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove , minced

1 tsp sugar , optional

3/4 tsp cooking / kosher salt

1/2 tsp black pepper

Instructions

Couscous:

Sauté onion & garlic - Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.

Couscous & broth - Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.

Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).