Pearl Couscous with Goat Cheese and Almond Gremolata
Sautéed veggies and roasted sweet potatoes are combined with toasted pearl couscous cooked in vegetable stock, and tossed together with a simple, garlicky vinaigrette and topped with crumbled goat cheese and an almond gremolata for extra texture, brightness and flavor. Great as a main dish or as a side. Transports well for parties and picnics.
Servings: 4
Equipment
- Baking sheet lined with parchment paper
- Saute pan
- Large bowl
Mise en place
- 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
Method
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.