I’ll tell you something; there’s nothing like opening the door to my refrigerator and finding some leftover pearl couscous salad. While I love my nightly garden salads, I also love the heavier, more substantial, much more involved and ingredient based salads. I’m thinking about pearl couscous, regular couscous, quinoa, barley, rice, and all the various grains. These types of salads have heft to them and are practically meals in themselves. I usually add some of these salads to my garden variety. It’s an all-around good time. Oh yeah – they also make great leftovers.
The Recipe
I’ve prepared this dish many times through the years. What’s best about it is that I don’t have to stick to the original recipe. I can get creative. For instance, I can switch up which types of cheese I use. Mozzarella, feta, ricotta salata – whatever I’m in the mood for or whatever I can find or have on hand. Also, I like adding whatever type of nut I have lying around. Pine nuts, walnuts, pecans – it doesn’t matter. As long as their toasted, I’m happy.
I pulled this recipe from my The Complete Mediterranean Cookbook put out by America’s Test Kitchen. I’ve used this cookbook countless times throughout the years and it’s yet to fail me. It’s got some excellent recipes contained within.
Overall, I love this recipe. That may be because I love pearl couscous, but the fact that it’s got some ricotta salata, grape tomatoes, baby spinach, and kalamata olives in it doesn’t hurt. It’s a nice combination of ingredients that goes very well together.
Ingredients
Serves: 6
1/4 Cup Extra-Virgin Olive Oil
2 Cups Pearl Couscous
2 1/2 Cups Water
3/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoon Red Wine Vinegar
1 Teaspoon Dijon Mustard
12 Ounces Grape Tomatoes, Halved
2 Ounces Baby Spinach, Very Coarsely Chopped
1 1/2 Cups Fresh Basil, Coarsely Chopped
3 Ounces Ricotta Salata Cheese, Crumbled
2/3 Cup Pitted Kalamata Olives, Halved
1/2 Cup Pine Nuts, Toasted (Substitute with Walnuts or Pecans)
1/4 Fresh Chives, Minced
Prep the Vegetables
Please enjoy a few photos of mine.
Toast & Cook the Couscous
Warm a large skillet over medium heat on your stovetop. Add one tablespoon of olive oil and the couscous to it. Stir for about five minutes or until some of the individual couscous are lightly browned. You should be able to smell them toasting. Then, increase the heat to high and add the water and 1/2 teaspoon of salt to the skillet as well. When the water begins to boil, reduce the heat to medium-low and cover the skillet. Let the couscous cook for about 10 minutes. After that, turn off the heat and let everything sit for about three minutes or so. Then, uncover the skillet and fluff the couscous. Let it cool for about 15 minutes. Fluff a few more times during this duration.
Prepare the Vinaigrette
In a medium sized bowl, add the remaining olive oil, remaining 1/4 teaspoon of salt, pepper, red wine vinegar, and mustard. Whisk these ingredients together well.
Toast the Nuts
Warm a small skillet over medium heat. When it’s to temperature, add whatever type of nut you chose. Allow the nuts to toast for about five minutes, making sure to stir regularly. Be sure not to burn the nuts. This can happen quite easily, so keep your eye on things.
Combine Ingredients
Add everything (veggies, vinaigrette, cheese, nuts) to the large skillet that contains the couscous and gently mix the ingredients together. What you have should look like this.
Plate & Serve
Finally, divide the salad up among plates and serve. Enjoy!
Leave a Reply