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)
  • 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
  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