Hearty Pearl Couscous and Vegetable Salad

You’ve probably noticed by now that whenever I make salads recipes  such as the Non-Dairy Stuffed Avocado BLT Salad or the North African Cucumber Salad, they are rich both in ingredients and flavors but still work well as healthy meal options. Nothing beats an all in one meal which  combines deliciousness and healthiness. This hearty pearl couscous salad is no exception, it  was inspired by a gift I received last year; a beautiful Turkish  serving dish with intricate hand decorations.

Thinking about what to serve in this dish led me to creating a recipe for couscous, a North African and Middle Eastern carbohydrate made from semolina. I choose the pearl(Israeli) couscous instead of the regular type because I love the larger balls though regular couscous can be used for this recipe as well. The other ingredients were creatively added as I went long with the goal of creating  a healthy salad which has a balance of carbohydrates, proteins, vegetable and lots of vitamins.

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Hearty Pearl Couscous Salad

A hearty and healthy pearl( Israeli) couscous salad filled with vegetables and herbs. 

Course: Lunch, Main Course, Side Dish
Cuisine: International, Middleeast, North Africa, Vegeterian
Servings: 4
Author: Mundia (periperichef)
Ingredients
  • 1 ½ cup pearl ( Israeli) couscous
  • 2 tbsp butter
  • 1 bay leaf dried
  • ½ onion medium size, chopped
  • 2 cups vegetable broth*
  • ½ tsp salt
  • 1 cup red grapes halved
  • 1 cup cherry tomatoes halved
  • 1 cup black beans cooked
  • 1 Cucumber diced
  • ½ cup parsley minced
  • 1 lemon
  • salt to taste
  • Black pepper to taste
Instructions
  1. Cut and chop all vegetable and fruit ingredients

  2. Melt  butter in the skillet and turn heat to medium.

  3. Add chopped onion and bay leaf. Sauté for about 1 min to release flavors.

  4. Add couscous and stir until it turns light brown, this takes about 3- 5 minutes.

  5. Add 1/2 cup of the broth and cook for 5-10 (stirring every 2 minutes to avoid  getting the couscous to stick to the sauce pan until the water evaporates and the couscous is soft). Add the remaining 1/2 cup of the stock as needed to achieve desired softness.

  6. Set couscous aside to cool for appx 10 min.
  7. Add tomatoes, grapes, beans and parsley

  8. Season with salt and pepper. Squeeze the lemon on top of the salad and mix all the ingredients well.
  9. Serve and enjoy!!!
Recipe Notes

*If you do not have vegetable broth, you can also substitute with 2 cups of water and 1 tsp of vegetable stock

 

 

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4 thoughts on “Hearty Pearl Couscous and Vegetable Salad

  • January 25, 2017 at 3:07 pm
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    looks yum! Can't wait to try this one! Reply
    • January 26, 2017 at 2:43 pm
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      Hello Nolly, Let me know how it turns out. Reply
  • February 11, 2017 at 12:36 pm
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    Delicious, healthy and light. Perfect for spring...Thanks for sharing this tasty salad, Mundia. Reply
    • February 15, 2017 at 12:00 am
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      Thanks Mesi. Hope you like it. :-) Reply

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