Pearled couscous, also known as Israeli couscous is made from semolina or wheat flour much like regular couscous. However, it’s bigger in size, has a chewier texture and requires you to boil it in water over the stove to cook unlike regular couscous which is made by simply pouring boiling water over the grains and letting it sit for a few minutes.
I prefer it to regular couscous, it’s more fun to eat but not always easy to find here. You can find it in the Kosher section of some stores; but if you can’t find it you can use regular couscous instead.
This salad is light, zingy and can be served right away and slightly warm or hours later and cold.
Herby Pearled Couscous and Tomato Salad
- 1 C pearled (Israeli) couscous
- 1 punnet (200g) baby tomatoes halved
- 2 tbsp olive oil divided
- 1 clove garlic minced
- 1 large red pepper diced
- 1/2 C pitted black olives
- 1/2 C fresh basil finely chopped
- 1/4 C fresh mint finely chopped
- 1/2 lemon juiced
- salt and pepper to taste
- Cook your couscous according to the package instructions. Add couscous to a pot with 1 1/4 C boiling water. Cover and simmer for 8-10 minutes, stirring occasionally until the couscous is tender and water absorbed.
- While the couscous is cooking. Add 1 tablespoon of olive oil, minced garlic and the halved tomatoes to a frying pan. Saute over a medium heat for 3-5 minutes, stirring often. You want the tomatoes softened and juicy but still holding their shape.
- Once the couscous is cooked add in lemon juice and olive oil and mix to combine.
- Add in the tomatoes, olives, red pepper and fresh herbs to the pearled couscous and mix.
- Add salt and pepper to taste.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.