I bought a packet of Giant Pearl Couscous because it sounded very intriguing!
Also called Israeli Couscous, it is technically not a real couscous as it is actually tiny balls of pasta instead of the traditional semolina grains.
As I needed to use up a bunch of parsley, I decided to adapt my Tabouli recipe and substitute couscous for the burghul wheat I usually use. It was a lovely result.
We ended up having this as a side dish with schnitzels – it was absolutely delicious and I will be making it again and again.
The variations are many and next time I will try using chopped coriander, chilli, red onion and fish sauce instead of lemon juice to make a more Thai flavoured salad. You can also stir though cooked chicken to make it a meal instead of a side dish.
150g of pearl couscous
1 bunch of continental parsley – finely chopped
½ bunch fresh mint – finely chopped (plus some extra for decoration)
3 Roma tomatoes – finely chopped
3 spring onions – finely sliced
Juice of 1 lemon
2 tablespoons olive oil
1 clove of garlic – crushed
Salt & pepper to taste
Boil the couscous in plenty of salty water according to instructions on packet (about 8-10 minutes – they should be el dente)
Combine the herbs and vegetables in a large bowl
Whisk together the lemon juice, olive oil, garlic and salt & pepper to form a dressing
Stir though the well-drained couscous and gently stir until the little balls are coated
Scatter some shredded fresh mint over the top
Can be served warm or cold.
The longer it sits in the fridge the better the taste.
Serves 4 people
Bon Apetit 🙂