Summer Pearl Salad

Israeli couscous is super versatile. You can use it hot or cold, like I have done in this salad. It is really important to treat your Israeli couscous like a risotto. You have to toast it first before you add your stock. It takes a little longer, but the first step is really important to get those beautiful beads.

Enjoy the pearls and enjoy the tastes of summer a little bit longer.

Prep time: 10 minutes; Cook time: 20 minutes + cooling time Serves: 4-8

What you need:

• 2 cups Israeli couscous
• 2 1/2 cups vegetable stock (you can use any type of stock or plain water)
• 1 tbsp olive oil
• 1 shallot, finely minced
• 1 tsp Ras el Hanout (can be omitted)
• 1 tsp salt
• 1 bunch asparagus , cooked and chopped
• 1 English cucumber, peeled, seeded and diced
• 1/2 sliced Kalamata olives
• 3 green onions, including the white part, sliced
• 1 cup feta cheese, crumbled
• 1/3 cup mint leaves, finely sliced
• 1 lemon, juiced
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• salt and pepper to taste

What you do:

• In a saucepan, add 1 tbsp olive oil over medium-high heat
• Add minced shallot, sauté until translucent,

• add Ras el Hanout and stir

• Add couscous and stir, to coat

• Toast, about 5 minutes until golden brown
• Add the broth, 1 tsp salt, cover, reduce heat to medium-low and cook, about 10-15 minutes until all the liquid is evaporated

• While the couscous is cooking, make your dressing:
  • Combine garlic, lemon juice, 3 tbsp olive oil, Dijon mustard into a mason jar
  • Screw the lid on tightly
  • Shake to combine
  • Taste, add salt and pepper as needed.
  • (you can also whisk all ingredients together in a bowl)
  • Set aside

  • 

    

• When cooked, place couscous in a bowl to cool

• Add cooked asparagus

• Add cucumber

• Add green onions

• Add olives

  

• Add feta

• Add mint

• Stir to mix

• Add dressing and toss to coat

• Chill until ready to serve

Leftovers the next day are great. Freshen up the salad with a touch of olive oil and lemon juice (I also added some hot sauce to 2-day old leftovers).

You can add different things to mix it up a bit – grape tomatoes, sugar snap peas, sliced green beans, marinated artichokes, sundried tomatoes, almonds or pistachios.

Let me know what you add (or subtract) to give it your own twist.