Article Published on Jun 02, 2017
As summer is upon us, we’re all searching for a heartier salad which is healthy and nutritious. This couscous salad with its Middle Eastern flare means the search is over.
Salads are best when they are bursting with different textures, crunches, and freshness. This salad is vibrant and without a trace of guilt in it! This pretty salad is super easy to make, delicious to eat, and gorgeous to look at. This salad is filled with herbs, vegetables, and spices. We use a delicious tarragon dressing for extra flavor. You can always omit the tarragon for any herb of choice such as basil or parsley. With this salad, you can add any additional fruits, vegetables, or spices.
So what exactly is pearl couscous? Pearl couscous is also called Israeli couscous. It is made out of semolina or wheat and typically doesn’t have much flavor. Before you boil the couscous, you can slightly toast the couscous in a pan to give a beautiful nuttiness to the grain. It is similar to small balls of pasta. Since this ingredient is so versatile, it will work well with any dish. When you cook it with a delicious vegetable stock and herbs, it adds a great flavor profile to it. Although not a gluten-free grain, it is low on the glycemic index making it healthy and rich in fiber. Couscous is also rich in vitamins and minerals such as calcium, protein, and selenium. Couscous at times may be difficult to find. You can always check your local Middle Eastern supermarket or Middle Eastern section in your grocery store.
This couscous salad is perfect as a dinner or lunch the following day. Toss it in an airtight container or a mason jar and voila! The longer the herbs and dressing soak into the couscous, the tastier it gets. You can add some chopped nuts, seeds, or lettuce greens to add different flavors and textures.
- 1 package couscous
- 2 cups vegetable stock
- 1 scallion, chopped
- 1/3 cup cranberries
- 1 tomato, seeded and cubed
- 1 cup chopped flat leaf parsley
- 1/2 cup chopped red onions
- 1 cup lentils
- 1 shallot, minced
- 1 bundle tarragon, chopped
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
1.) Preheat a pan over medium heat with 1 tablespoon of olive oil. Add couscous and toast for 2 minutes. Remove from heat and add 2 cups of vegetable broth. Cook according to the package.
2.) Add chopped scallions, dried cranberries, tomatoes, parsley, red onion, and lentils
3.) In a small bowl add all dressing ingredients. Drizzle on couscous and serve.
4.) Leftovers can be stored in an airtight container in the fridge.
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