Refreshing Summer Couscous Salad
This refreshing summer couscous salad is the perfect addition to any summer meal. With a combination of chewy pearl couscous, fresh vegetables, and a tangy dressing, it’s a delicious and healthy option that’s sure to please.
Are you ever just curious about how certain foods taste? Well, let me tell you a story that will have your taste buds tingling with anticipation. It all started on a typical grocery run when I was on my way to buy the small grainy couscous that we all know and love. But as I walked down the aisle, something caught my eye.
There it was, positioned right next to the regular couscous on the shelf. Pearl couscous. I had never heard of it before, let alone tasted it. But as someone who loves to try new things, I couldn’t resist picking up a packet.
As soon as I got home, I set to work on cooking it up. The little pearls were a joy to watch as they danced around in the boiling water.
But it wasn’t until I took my first bite that I knew I had discovered something incredible. The texture was unlike any other grain I had ever had before. Soon after, I went on an adventure with this pearl couscous that led me to this summer couscous salad recipe to share with you.
A Brief History of Couscous
Couscous is a staple food in many North African and Middle Eastern countries and has been a dietary staple for centuries. The word ‘couscous’ comes from the Berber word ‘seksu’ which means ‘well rolled’ or ‘well formed’. Couscous is made from semolina and water and is traditionally cooked by steaming in a special pot called a couscoussière.
Pearl couscous, also known as giant couscous, is a larger and rounder version of traditional couscous. It’s believed to have originated in Israel in the 1950s, and has since become a popular ingredient in Mediterranean and Middle Eastern cuisine. Its larger size and chewy texture make it a great addition to salads and other dishes. Here’s a little fun fact too; Pearl couscous is also known as Israeli couscous, it is sometimes called ‘ptitim’ in Hebrew.
Benefits of Eating Summer Couscous Salad
Not only is pearl couscous delicious and versatile but it’s also packed with nutrients that are great for your health. Here are just a few of the benefits of adding an Israeli couscous salad to your diet:
- High in protein: Pearl couscous is a great source of plant-based protein, with around 6g of protein per 100g serving. This makes it a great option for vegetarians and vegans.
- Rich in fibre: Pearl couscous is also a good source of fibre, which helps to keep you feeling full and satisfied.
- Contains essential vitamins and minerals: Pearl couscous is a good source of several essential vitamins and minerals, including iron, magnesium, and B vitamins.
Health Benefits of the Ingredients Used in Summer Couscous Salad
As well as being delicious, this pearl couscous salad is also packed with nutrients that are great for your health. Here are just a few of the health benefits of the ingredients used in this recipe:
- Pearl couscous: As mentioned earlier, pearl couscous is a great source of protein and fibre, as well as several essential vitamins and minerals.
- Red onion: Red onions are high in antioxidants and have anti-inflammatory properties. They’re also a good source of vitamin C.
- Red pepper: Red peppers are rich in vitamin C, vitamin A, and antioxidants. They’re also low in calories.
- Green chilli: Green chillies contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties. They’re also a good source of vitamin C.
- Spinach: Spinach is a great source of iron, calcium, and several vitamins and minerals. It’s also low in calories.
- Lemon juice: Lemon juice is high in vitamin C and antioxidants, and has been shown to have anti-inflammatory properties.
Tips to Enhance the Flavor of Summer Couscous Salad
This pearl couscous recipe is already delicious on its own, but here are a few ideas if you fancy enhancing the flavour:
- Toast the couscous: To add even more flavour to the couscous, you can toast it in a dry pan before cooking.
- Use fresh lemon juice: Freshly squeezed lemon juice will add a bright and tangy flavour to the dressing.
- Add some sweetness: If you prefer a sweeter salad, you can add some dried cranberries or raisins to the mix.
Variations to the Summer Couscous Salad Recipe
This summer couscous salad is incredibly versatile, and you can easily adapt it to suit your taste preferences. Here are a few variations to try:
- Add some protein: To make this salad more filling, add some protein such as grilled chicken, tofu, or chickpeas.
- Swap out the vegetables: If you’re not a fan of red pepper or green chilli, you can swap them out for other vegetables such as cucumber, cherry tomatoes, or roasted eggplant.
- Add some herbs: Fresh herbs such as parsley, mint, or coriander can add a delicious flavour to this salad.
FAQS ON SUMMER COUSCOUS SALAD
Reasons to make this summer giant couscous salad.
- Packed with protein, fibre and essential vitamins & minerals
- A delicious & healthy way to enjoy a summer salad
- Fresh & flavourful
There you have it, this refreshing Israeli couscous salad is the perfect addition to any summer meal. With its chewy pearl couscous, fresh vegetables, and tangy dressing, it’s a delicious and healthy option that’s sure to please. Whether you’re looking for a light lunch or a side dish to serve with grilled meats or fish, this salad is sure to become a favourite.
Refreshing Summer Couscous Salad
Equipment
- Large pot
- Colander
- mixing bowl
- Measuring cups and spoons
- Knife
- Chopping board
Ingredients
- 500 g pearl couscous
- ¼ tsp salt
- 1 red onion small: sliced
- 1 red pepper diced
- 1 green chilli medium: sliced
- 1 cup spinach fresh
- 2 tbsp olive oil
- 1 tbsp lemon from fresh lemon
- 2 tbsp chutney I used Mrs balls original Chutney
- ¼ tsp turmeric powder
Instructions
- Cook the couscous: Bring a large pot of salted water to a boil. Add the couscous and cook for 10-15 minutes, or until tender. Drain the couscous in a colander and rinse under cold water.
- Prep the vegetables: While the couscous is cooking, prep the vegetables. Slice the red onion, dice the red pepper, and slice the green chilli.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, chutney, and turmeric.
- Combine the ingredients: In a large mixing bowl, combine the cooked couscous, sliced red onion, diced red pepper, sliced green chilli, and fresh spinach. Pour the dressing over the top and toss to combine.
- Chill and serve: Place the salad in the fridge to chill for at least 30 minutes, or until ready to serve.
