Crispy Pearl Couscous with Herb Salad

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