Pearl Couscous Salad
Pearl couscous is one of my must-have pantry items, and a favorite of mine to make for weeknight dinners. It’s delicious on its own, mixed with sauteed onions and olive oil, but I love it with roasted vegetables for a warm pearl couscous salad.
This hearty side dish is made with pearl couscous, roasted za’atar cauliflower, sauteed leeks, feta cheese and a sweet and zesty honey mint vinaigrette.
This recipe is great for any season, and a delicious side dish for dinners, shabbat meals or holiday gatherings. The cauliflower adds a hearty crunch, the sauteed leeks add a bit of sweetness, and the honey mint vinaigrette ties all of flavors together.
I love to serve it with baked salmon or chicken during the week, and enjoy leftovers the next day cold or warmed.
Here are a few protein options to make this a complete meal-
Ingredients you’ll need for pearl couscous salad
This recipe is quick to whip up and easily adaptable. Here’s what you’ll need-
- Pearl couscous– this can typically be found in the pasta section of most large groceries
- Cauliflower– roasted with za’atar, olive oil, salt & pepper
- Leeks– sauteed in olive oil and salt to add a sweet touch
- Feta cheese– optional, but I love the saltiness it adds paired with the sweet dressing
- Honey mint vinaigrette– a zesty dressing made from fresh mint, lemon juice, olive oil, honey, garlic, dijon mustard and pinch of salt
Roast the cauliflower
Trim the stem off the cauliflower and cut into small florets. Toss with olive oil, za’atar, salt & pepper and roast on 425 F for 35 minutes, until brown and tender
Cook the couscous
While that roasts, toast the pearled couscous with olive oil, then mix in the salt and water. Bring to a boil then reduce to simmer for 15-20 minutes until all of the liquid is absorbed
Saute the leeks
Trim the stems off of the leeks and slice into rounds. Saute the leeks in olive oil with a pinch of salt for about 10-12 minutes, until browned
Blend the dressing
Lastly, blend the honey mint vinaigrette using a blender or immersion blender. Toss the ingredients together and serve topped with fresh dill
This simple side dish is so easy to make and pairs well with just about any meal. I can’t wait for you to try it!
More recipes with pearl couscous:
Baked Feta Pearl Couscous
Herbed Pearl Couscous and Salmon
Salmon Couscous Salad
Pearl Couscous Salad with Roasted Cauliflower
Ingredients
- 1 1/2 cups pearl couscous
- 2 1/4 cups water
- 1 head of cauliflower
- 2 leeks
- 2 tsp za’atar
- 8 oz feta cheese, crumbled
- Salt & pepper
- Olive oil
Honey Mint Vinaigrette
- 1/3 cup olive oil
- 1/4 cup mint leaves
- Juice from 1 lemon
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 clove garlic
- Salt to taste
Directions
- Preheat the oven to 425 F
- Cut the cauliflower into small florets. Add them to a large baking sheet and toss with 1/4 cup olive oil, 2 tsp za’atar seasoning and salt & pepper.
- Roast for 35 minutes, flipping halfway through, until browned and tender.
- While the cauliflower roasts, heat a pot on medium heat with 1 tbsp of olive oil. Add the dry pearled couscous and toast for 1-2 minutes. Add in a pinch of salt and 2 1/4 cups water, cover the pot and bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes, until all of the liquid is absorbed.
- Trim the ends off of the leeks and rinse well, then slice into rounds. Heat a skillet on medium heat with 3 tbsp of olive oil. Saute the leeks for about 10-12 minutes, until browned and caramelized.
- To prepare the dressing, add all of the dressing ingredients to a blender and blend until smooth, or blend together using an immersion blender.
- Assemble the salad by adding the pearl couscous, roasted cauliflower, sauteed leeks and feta cheese to a bowl or platter. Top with the dressing and toss together.
- Garnish with fresh dill when serving.
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