Pearl couscous is rather bland so we like to cook it in a vegetable or chicken stock, then punch it up even more by tossing it together with lots of vegetables and a garlicky vinaigrette.
This is not your typical pasta salad.
Pearl couscous, also called Israeli, Jerusalem or Giant couscous, is often thought of as a whole grain. It is actually a type of pasta made from semolina or whole wheat flour. Think of it as little pasta balls. Pearl couscous is a great alternative to using other pasta shapes in things like pasta salad. Use pearl couscous much like pasta, orzo, rice, quinoa or any other healthy whole grain. Like most factory pastas, we’ll cook the couscous in a vegetable or chicken stock, then toss it with a vinaigrette. This gives us a flavorful base for a pasta salad.
From here, we like to pack in as many healthy vegetables as possible. You can go with traditional combinations, or challenge yourself with seasonal ingredients from your local farmer’s market. For a Mediterranean version, toss the couscous with a fistful each of halved cherry tomatoes, diced cucumber, Kalamata olives, chopped mint, and crumbled feta.
In this one, we had sweet potatoes and asparagus on hand, along with some frozen peas and goat cheese.
Next time, we’ll modify the vinaigrette with a different vinegar or citrus, and change up the vegetables and fresh herbs. Depending on what we do, we may or may not add cheese. But if we do, we might use mozarella, gorgonzola, or aged cheddar.
For a topping, we took this one a step further with a gremolata of chopped nuts, parsley and lemon zest for texture, brightness and zing.
In general, a pasta salad made with pearl couscous makes a great lunch, light dinner, or side dish (we love it with grilled chicken). It transports well to parties and picnics like any good pasta salad should.
Pearl Couscous with Goat Cheese and Almond Gremolata
Equipment
- Baking sheet lined with parchment paper
- Saute pan
- Large bowl
Ingredients
- 2 c sweet potatoes peeled, cut into 1" pieces
- 2 tbsp lemon juice or red wine vinegar
- 2 cloves garlic minced, divided
- 2 tsp lemon zest divided
- 4 tbsp olive oil divided
- salt
- fresh ground black pepper
- 2 tbsp almonds toasted in a dry skillet and coarsely chopped
- 2 tbsp Italian parsley leaves only, coarsely chopped
- 1 medium shallot chopped
- 2 c asparagus tips, and stalks, cut into 1/2" pieces
- 2 c edamame, peas or snow peas
- 1 c pearl or Israeili couscous
- 1 1/4 c vegetable or chicken stock make your own!
- 2 oz goat cheese crumbled
Instructions
Roast the sweet potatoes
- Pre-heat the oven to 425. Toss sweet potatoes with a drizzle of olive oil and a sprinkle of salt. Spread sweet potatoes onto the baking sheet, making sure not to crowd the potatoes to prevent steaming. Roast in the oven 30 minutes, turning every 10 minutes, until done. Let cool before adding the potatoes to the large bowl.
Make the vinaigrette
- Combine lemon juice or vinegar, half the garlic, and half the lemon zest in a bowl and whisk to combine. While whisking, slowly stream in half the olive oil until emulsified. Season to taste with salt and pepper. Set aside.
Make the gremolata
- Stir together almonds, parsley, and the remaining lemon zest in another bowl. Set aside.
Sauté the vegetables
- In a sauté pan over medium-high heat, install the remaining olive oil, then the shallot. Saute about 2 minutes, or until translucent.
- Add the asparagus and edamame or peas, and sauté about 3 minutes, or until just tender. Add the remaining chopped garlic and toss everything together until the garlic is fragrant, about 1 minute. Remove to the large bowl and toss together with the sweet potatoes. Return the pan to the stove.
Make the couscous
- In the same pan you cooked the asparagus and edamame in, install the remaining olive oil, and couscous. Toss to coat the couscous with the oil, then stirring frequently, until golden in color.
- Deglaze the pan with the stock, making sure to scrape up any fond in the bottom of the pan. Bring to a boil, then cover and reduce the heat to low and cook 5 minutes.
- Once the couscous is al dente, remove to the bowl with the vegetables.
Assemble
- Toss the vegetables and couscous in the large bowl with the vinaigrette. Adjust seasonings.
Serve
- Spoon mixture into a serving bowl, sprinkle the goat cheese on top and garnish with the gremolata.
- Enjoy at once, or refrigerate and serve cold or at room temperature.