Pearl couscous is a very recent discovery for me. It is basically just round little pasta balls. Pretty darn adorable if you ask me!
It is perfect to use in salads to bulk them up and make the salad more substantial and filling. I imagine it would work well in soups, stews and fillings too.
I have been told there is whole-grain pearl couscous, but I still haven’t been able to find any yet. I will keep looking till I hunt some down, because as always, I prefer whole-grains over refined whenever possible.
This salad is a great accompaniment for any grilled or roast meats, like my Harissa Roast Chicken, Balsamic Roast Beef, fall-off-the-bone Lamb Leg or even this delicious Salmon Teriyaki. It also works beautifully as a packable lunch to take to work or school. If you cannot find pearl couscous, feel free to substitute it with any of the following for this salad: regular couscous, small pasta, barley, wheat berries, freekeh, quinoa or wild rice. They all work wonderfully in salads because they keep their shape, just make sure they are cooked well and cooled before using.
- • 200-250g pearl couscous, preferably whole-grain*
- • 4 cups (200g) rocket leaves
- • 1 bunch fresh mint, leaves picked
- • 3 oranges, segmented or cut into round slices
- • 120g walnuts, toasted
- • 150g feta cheese, crumbled
- FOR THE DRESSING:
- • 3 tbsp. fresh orange juice
- • 1 tbsp. fresh lemon juice
- • 2 tbsp. olive oil
- • salt & pepper to taste
- Cook the pearl couscous like you would pasta, or according to packet instructions. Rinse, drain and set aside to cool.
- Make the dressing: whisk all the dressing ingredients together, set aside.
- Arrange the rocket & mint leaves on a large platter. Top with the cooled pearl couscous, orange segments/slices and walnuts. Crumble over the feta cheese. Drizzle with the dressing and toss lightly. Serve immediately.
- If you would like to make the salad in advance, keep the salad & the dressing stored separately in the fridge in airtight containers & mix just before serving.