Couscous with balsamic vinegar is a wonderful dish that combines flavor and simplicity in one bowl. This recipe features pearl couscous, olive oil, balsamic vinegar, red pepper flakes, minced garlic, salt, cherry tomatoes, cucumber, and mozzarella pearls. It’s a vibrant option for lunch or a side dish that can brighten any meal.
The tangy sweetness of balsamic vinegar elevates the couscous while the fresh vegetables add crunch and color. Each bite offers a satisfying blend of textures and flavors that keep me coming back for more. If you’re looking for a quick, refreshing, and tasty recipe to impress family or friends, this dish is perfect.
What Is Pearl Couscous?
Pearl couscous, known as Israeli couscous, features small, round pasta made from semolina wheat. Unlike traditional couscous, which consists of tiny granules, pearl couscous has a chewy, slightly larger texture.
I like its ability to absorb flavors well, making it versatile for various dishes. The pasta is often toasted before cooking, which adds a nice nuttiness. I love how it pairs beautifully with both savory and sweet ingredients.
You can prepare pearl couscous like pasta. Boil it in water or broth and cook it until tender. The process typically takes about 10 minutes, making it a convenient dish.
I often incorporate it into salads or use it as a side dish. Its unique texture and flavor elevate any meal. You might find it is an excellent base for various toppings, sauces, or vegetables. Pearl couscous is a delightful option for those looking to explore new culinary experiences.
Ingredients:
- 1 cup of pearl couscous
- 1 tbsp of olive oil
- 1/3 cup of balsamic vinegar
- 1 tsp of red pepper flakes
- 1 tsp of minced garlic
- 1/2 tsp of salt
- 1 cup of halved or quartered cherry tomatoes
- 1 cup of cucumber chunks
- 1/2 cup of mozzarella pearls
How to make couscous with balsamic vinegar?
- Begin by preparing the couscous according to package instructions. Once cooked, transfer to a bowl, drizzle with olive oil to prevent sticking, and set aside to cool.
- While the couscous cools, whisk together balsamic vinegar, olive oil, minced garlic, red pepper flakes, and salt in a small bowl.
- Once the couscous has reached room temperature, incorporate cucumber chunks, diced tomatoes, and mozzarella pearls. Toss to combine.
- Pour the prepared dressing over the salad and gently stir to coat evenly. Cover the bowl and refrigerate for at least an hour, or ideally overnight, to allow the flavors to meld.
- Before serving, give the salad a final toss and enjoy the refreshing flavors.
Pairing Ideas
This salad pairs wonderfully with various dishes. Here are some of my favorite combinations:
- Grilled vegetables: The sweetness of balsamic vinegar complements the charred flavors beautifully.
- Roasted chicken: A flavorful, savory option that balances the tangy taste of the vinegar.
- Fresh herbs: Adding basil or parsley enhances freshness in each bite.
For a simple meal:
| Dish | Flavor Profile |
|---|---|
| Baked salmon | Rich and flaky |
| Mediterranean salad | Crisp and refreshing |
| Feta cheese | Creamy and tangy |
To elevate a meal, I like serving couscous with grilled shrimp. The light, bold flavors make a delicious match.
Remember to add a touch of olive oil for richness. It creates a lovely contrast with the balsamic.
Adding toasted nuts like almonds or pine nuts provides a satisfying crunch.
I like adding dried fruits, such as raisins or cranberries It brings a sweet touch that balances the vinegar’s acidity. Enjoy experimenting with these ideas!
Storing Leftovers
After enjoying this salad, I often have some leftovers. Proper storage keeps the flavors fresh and safe to eat later.
I let the dish cool to room temperature. This step prevents condensation, which can make it soggy.
Next, I transfer the couscous to an airtight container. It helps to maintain moisture and prevents any odors from other foods.
I keep it in my fridge for 3 to 5 days. I freeze it for longer storage.
If I choose to freeze, I use a freezer-safe container or a heavy-duty freezer bag. I ensure to remove as much air as possible to avoid freezer burn.
When I’m ready to reheat, I defrost it in the refrigerator overnight. I can then warm it up in the microwave or on the stove with a splash of water to restore moisture.
Quick Tips for Storing:
- Cool completely before storing.
- Use airtight containers.
- Label containers with dates.
- Store in the fridge for 3-5 days or freeze for longer.
Common Mistakes to Avoid
- Skipping the Resting Time: I sometimes forget to let the couscous rest after cooking. Allowing it to sit for about five minutes helps it absorb the moisture and flavors better.
- Overdoing the Balsamic Vinegar: Balsamic vinegar can easily overpower the dish. I recommend starting with a small amount and adjusting to taste.
- Not Adding Enough Seasoning: Couscous can be bland if I neglect seasoning. A pinch of salt and a dash of pepper can significantly enhance the flavor.
- Ignoring the Vegetables: I tend to underestimate the impact of fresh vegetables. Chopped bell peppers, cherry tomatoes, or spinach add texture and nutrients.
- Cooking Couscous in Plain Water: I prefer to use broth instead of water for cooking couscous. It adds depth and richness to the flavor profile.
Conclusion
Couscous with balsamic vinegar brings a delightful twist to a classic dish. The combination adds a tangy depth that enhances the flavors, making each bite a pleasure.
I like its versatility. You can pair it with various vegetables, proteins, or even fruits. Here are some options:
- Vegetables: Roasted bell peppers, zucchini, or cherry tomatoes.
- Proteins: Grilled chicken, shrimp, or chickpeas for a vegetarian option.
- Fruits: Feta cheese or raisins for a touch of sweetness.
Balsamic vinegar adds flavor and offers a healthier alternative to heavier dressings. It provides antioxidants and may aid digestion.
When serving, I like to garnish with fresh herbs. Basil or parsley brightens the dish and elevates its presentation.
Overall, couscous with balsamic vinegar is simple yet sophisticated. It makes for a great side dish or a fulfilling meal. Give it a try; you might just find your new favorite recipe!
Just so you know, this is a great salad to pair with shakshuka with shrimp!
Get that recipe now (by clicking the image below):
