Description
This Mediterranean Pearl Couscous Salad is a vibrant, fresh dish combining fluffy pearl couscous with tender asparagus, kalamata olives, roasted red bell peppers, baby spinach, and a zesty lemon-olive oil dressing. Perfect as a light lunch or a flavorful side, this salad is easy to prepare in about 30 minutes and can be customized using roasted, steamed, or jarred asparagus to suit your preference.
Ingredients
Main Ingredients
- 2 cups vegetable broth
- 10 ounces pearl couscous (Lebanese style, larger couscous)
- 8 ounces asparagus spears (one bundle or 1 tall jar of young asparagus)
- 1/2 cup kalamata olives
- 1/2 cup roasted red bell peppers, chopped
- 1 cup baby spinach, torn
- 3 scallions, thinly sliced
Seasonings and Dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon sea salt
- Dash of ground black pepper
- 4 tablespoons lemon juice, fresh squeezed
- 4 tablespoons extra virgin olive oil
Instructions
- Cook the couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook for about 10 minutes until tender. Drain and set aside to cool.
- Prepare the asparagus – Choose your method:
- Option 1: Roasted asparagus
- Snap off the tough ends of each asparagus spear or trim about 1 inch from the ends.
- Lay the spears in a single layer on a lightly oiled baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in a preheated oven at 450°F (232°C) for about 10 minutes, tossing a few times during roasting to cook evenly. Avoid overcooking to keep asparagus tender.
- Option 2: Steamed asparagus
- Trim the tough ends as described above.
- Cut asparagus into 2-inch pieces and place them in a steaming basket over boiling water.
- Steam for about 2 minutes until tender-crisp.
- Remove from heat, drain, and rinse under cold water to stop the cooking. Set aside.
- Option 3: Jarred asparagus
- Drain jarred asparagus and cut spears into 2-inch pieces. Set aside.
- Combine salad ingredients: Place the cooked couscous in a medium bowl. Add the prepared asparagus, kalamata olives, roasted red bell peppers, baby spinach, and sliced scallions.
- Season and dress: Sprinkle garlic powder, dill weed, sea salt, and black pepper over the salad. Add fresh lemon juice and extra virgin olive oil. Toss everything lightly to combine.
- Chill and serve: Refrigerate the salad for at least one hour to allow the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
- You can choose to roast, steam, or use jarred asparagus based on convenience and taste preference.
- Do not overcook asparagus when roasting or steaming to maintain a tender yet crisp texture.
- The salad can be made ahead of time and kept refrigerated for up to 2 days.
- For added protein, consider tossing in some cooked chickpeas or grilled chicken.
- Use fresh lemon juice and good quality extra virgin olive oil for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
