Tuesday, June 19, 2012

Pearl Couscous Salad

Pearl Couscous Salad

  • Extra-virgin olive oil
  • 1 1/2 cups pearl (Israeli) couscous
  • 1 1/2 cups chicken or vegetable stock
  • Salt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 poblano pepper, stemmed and seeded, finely diced
  • 1 red jalapeno or fresno chile pepper, stemmed and seeded, finely chopped
  • 1 small red onion, finely chopped
  • 1 cup fresh garbanzo beans (or frozen, defrosted)
  • 1 large garlic clove, minced
  • 1/2 cup chopped Italian Parsley leaves
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped cilantro sprigs

Heat 1 tablespoon olive oil and couscous in a deep skillet over medium heat, stirring to coat the couscous. Cook, stirring, until couscous is lightly golden, 1 to 2 minutes. Add stock and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cover and cook until all of the liquid is absorbed, 6 to 8 minutes. Remove from heat and transfer couscous to a large bowl, fluffing with a fork. Add 1 tablespoon olive oil, lemon juice, lime juice, cumin and pepper. Toss to combine, then set aside to cool slightly. When couscous is lukewarm or room temperature, add the remaining ingredients except for the fresh herbs. If the grains are a little sticky, then add another tablespoon of olive oil. Taste for seasoning, and add more salt if desired. (Couscous may be prepared up to 4 hours in advance to this point. Cover and refrigerate). Before serving, add the fresh herbs and toss to combine. Serve at room temperature.

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