Name: Pearl Couscous Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 tsp olive oil (for sautéing); 1 clove garlic clove (minced); 0.5 null small onion (finely chopped); 1.5 cup pearl couscous (also known as Israeli or gourmet couscous); 1.5 cup vegetable broth (low sodium); 1 cup water; 2 null cucumber (diced); 250 g cherry tomatoes (halved); 3 cup baby spinach (finely sliced); 0.25 cup coriander (finely chopped); 0.25 cup dill (finely chopped); 2 tsp lemon zest; 2 tbsp lemon juice; 0.25 cup extra virgin olive oil; 1 tsp dijon mustard; 1 clove garlic clove (minced); 1 tsp sugar (optional); 0.75 tsp kosher salt; 0.5 tsp black pepper

Instructions

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1

Heat olive oil (2 tsp) in a large saucepan over medium-high heat. Sauté onion (0.5 small) and garlic clove (1 clove) until translucent and starting to brown.
2

Add pearl couscous (1.5 cups) and stir for 1 minute to coat in the oil.
3

Add vegetable broth (1.5 cups) and water (1 cup). Bring to a simmer, then cover and reduce heat to medium-low. Cook for 10 minutes until liquid is absorbed.
4

Fluff with a fork and transfer to a large bowl to cool completely.
5

In a small jar, combine lemon zest (2 tsp), lemon juice (2 tbsp), extra virgin olive oil (0.25 cup), dijon mustard (1 tsp), garlic clove (1 clove), sugar (1 tsp), kosher salt (0.75 tsp), and black pepper (0.5 tsp). Shake well.
6

Add cucumber (2), cherry tomatoes (250 g), baby spinach (3 cups), coriander (0.25 cup), and dill (0.25 cup) to the cooled couscous. Pour over the dressing and toss well.