Crispy Pearl Couscous with Herb Salad
Also known as Israeli couscous, pearl couscous resembles a grain but is actually made from toasted pasta that has been rolled into tiny balls. Couscous is like a blank canvas that takes well to all manner of embellishments. Here we enhance it with a bright-tasting herb salad tossed with a lemony, garlicky dressing. To give the dish added texture, the cooked couscous is lightly browned in butter and olive oil to produce irresistible crispy edges. Serve alongside roasted lamb, chicken or fish.
Ingredients
For the dressing:
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 Tbs. plus 1 tsp. honey
- 3 large garlic cloves, minced
- 1 1/2 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
1 1/2 cups (9 oz./280 g) pearl couscous- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 1/2 cups (1 1/2 oz./45 g) loosely packed fresh cilantro leaves
- 1 1/2 cups (1 1/2 oz./45 g) loosely packed fresh flat-leaf parsley leaves
- 1 cup (1 oz./30 g) loosely packed fresh dill sprigs
- 1 cup (1 oz./30 g) loosely packed fresh mint leaves
- 1/2 cup (3/4 oz./20 g) chopped fresh chives
- 1 Tbs. packed oregano leaves, roughly chopped
- 1/4 cup (1 1/4 oz./40 g) pine nuts or slivered almonds, toasted
Directions
To make the dressing, in a bowl, whisk together the olive oil, lemon juice, honey, garlic, mustard, 1 tsp. salt and pepper, to taste. Adjust the seasoning with salt and pepper. Set aside.
Cook the couscous according to the package instructions. Drain in a colander and rinse under cold water to cool completely, then let drain for 5 minutes.
In a Dutch oven over medium heat, melt the butter with the olive oil. When the butter has melted, spoon the couscous into the pot and use the back of the spoon to gently pat it down on the bottom and up the sides of the pot; the couscous should be snuggly packed in. Let the couscous crisp, undisturbed, until it turns light brown around the edges, 10 to 12 minutes. Remove the pot from the heat and let the couscous cool and set for 5 minutes. Run a knife or an offset spatula around the edges of the pan, gently lift the couscous from the edges and break into chunks.
In a bowl, toss together the cilantro, parsley, dill, mint, chives, oregano and pine nuts with half the dressing. Add half the herb salad to the pot with the couscous and toss to combine. Taste and add more dressing, if desired. Serve immediately with the remaining salad on the side. Serves 2 to 3.
Williams Sonoma Test Kitchen