Couscous with cucumber is a refreshing dish that brings together the lightness of couscous and the crispness of cucumber. This combination creates a delightful, easy-to-make meal that is both satisfying and packed with flavor. With simple ingredients like Israeli couscous, fresh cucumbers, cherry tomatoes, and a zesty vinaigrette, this dish makes for a perfect side or a light main course.
To prepare this vibrant dish, I gather Israeli couscous, extra virgin olive oil, water, kosher salt, grape tomatoes, English cucumber, leeks, shallots, fresh mint, parsley, lemon zest, and a vinaigrette made with lemon juice, olive oil, apple cider vinegar, garlic powder, and pepper. Mixing these ingredients results in a colorful plate that tantalizes the taste buds.
What Is Pearl Couscous?
Pearl couscous, sometimes called Israeli couscous, is a pasta variety made from semolina flour. While traditional couscous consists of tiny granules, pearl couscous features larger, round grains that provide a unique texture.
Pearl couscous is versatile. You can use it in various dishes, from salads to stews. Its neutral flavor complements many ingredients, including vegetables, meats, and sauces.
I like adding a sprinkle of olive oil and fresh herbs to enhance its flavor. Whether served warm or cold, it makes a delightful addition to my meals.
Ingredients:
- 1 cup of pearl couscous
- 1/2 tbsp of extra virgin olive oil
- 2 cups of water
- 1/2 tsp of kosher salt
- 10 oz of halved cherry tomatoes
- 1 large chopped cucumber
- 1/4 – 1/2 cup of chopped leeks
- 2 tbsp of minced shallots
- 1 tbsp of fresh minced mint
- 1 bunch of fresh chopped parsley
- 1 tsp of lemon zest
Vinaigrette dressing:
- 2 tbsp of freshly squeezed lemon juice
- 2 tbsp of olive oil
- 1 tbsp of apple cider vinegar
- 1/2 tsp of kosher salt
- 1/4 tsp of garlic powder
- 6 grinds fresh ground pepper
How to make couscous with cucumber salad?
- To prepare this dish, begin by heating olive oil in a sauté pan over medium heat. Add the couscous, stirring to coat it in the oil, and cook until it lightly browns.
- Next, pour in water and add salt. Bring the mixture to a boil, then reduce the heat and let it simmer until the couscous is tender (approx. 10 minutes). Drain any excess water and transfer the couscous to a large bowl to cool.
- While the couscous cools, prepare the vinaigrette in a small bowl or measuring cup. Whisk the ingredients together until well combined.
- Once the couscous is cool, add diced cucumbers and tomatoes to the large bowl. Include chopped parsley, mint, shallots, and leeks, and mix everything well for even flavor.
- Finally, drizzle the vinaigrette over the salad and give it another good mix. Check the seasoning and add a little extra salt if needed. Enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 181 |
| Protein | 5 grams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Sugars | 2 gram |
| Fat | 6 grams |
Storing and Serving
To store leftover couscous, I place it in an airtight container. This keeps it safe in the refrigerator for up to three days. I recommend allowing it to cool completely before sealing the container.
When I’m ready to serve, I check for seasoning. It often benefits from a splash of lemon juice or a drizzle of olive oil. Fresh herbs like parsley or mint add a delightful touch.
For serving, I like to present the dish on a colorful platter. Adding extra cucumber slices or cherry tomatoes creates an attractive presentation. I recommend serving it chilled or at room temperature.
If I plan to serve it later, I cover the platter with plastic wrap. This helps keep the flavors intact. Couscous with cucumber makes a refreshing addition to any meal!
Common Mistakes to Avoid
- Overcooking the couscous: Pearl couscous cooks quickly. I usually cook it for about 10 minutes. Overcooking causes it to become mushy and lose its appealing texture.
- Skipping flavoring: Don’t forget to season the couscous. Adding spices or herbs enhances the taste. I often use a pinch of salt and a drizzle of olive oil for a flavor boost.
- Cutting cucumber incorrectly: Slice the cucumber into even pieces. I like to dice it small, so it mixes well. This ensures I get a bit of cucumber in each bite.
- Not chilling the dish: Couscous salad benefits from chilling. I let it sit in the fridge for at least 30 minutes. This improves the flavors and makes it refreshing.
- Ignoring texture: Incorporating a variety of textures adds interest. I sometimes add nuts or raisins for crunch and sweetness. Experiment to find what you enjoy!
Conclusion
Couscous with cucumber offers a refreshing and light dish that is perfect for various occasions. I like how the combination of flavors and textures creates a delightful experience.
Using fresh ingredients enhances the taste. The crispness of cucumbers complements the fluffy couscous beautifully.
Serving it chilled or at room temperature adds to its appeal. I often include a drizzle of olive oil and fresh herbs for added flavor.
Couscous with cucumber stands out as a simple yet satisfying option. It invites creativity in preparation, allowing for various toppings and dressings based on personal preference. Enjoy experimenting with this dish!
By the way, this can be a great salad to have with shakshuka with meatballs!
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