Pearl couscous with zucchini is a delightful dish that combines fresh ingredients for a refreshing meal. For this recipe, you’ll need diced zucchini, minced garlic, Israeli couscous, halved cherry tomatoes, thinly sliced shallot, crumbled feta cheese, lemon, extra-virgin olive oil, sliced basil, and some salt and pepper. This combination is bursting with flavor and provides a nutritious option for lunch or dinner.
What Is Pearl Couscous?
Pearl couscous, also known as Israeli couscous, features small, round grains made from semolina wheat. Unlike traditional couscous, which is tiny and flaky, pearl couscous is larger and chewier.
I find its texture makes it a fantastic base for many dishes. It cooks quickly, generally in about 10 minutes, and absorbs flavors well.
I love using pearl couscous in salads, soups, and as a side dish. Its unique shape adds visual appeal to my meals.
This ingredient is versatile and pairs well with various flavors, from roasted vegetables to rich sauces. Plus, it’s a good source of carbohydrates and can be a healthy addition to my diet when prepared mindfully.
Ingredients:
- 2 diced medium zucchini
- 3 minced cloves of garlic
- 1/2 cup of pearl couscous
- 1/2 cup of halved or quartered cherry tomatoes
- 1-2 tablespoons of thinly sliced shallot
- 1/4 cup of crumbled feta cheese
- 1 lemon
- A few glugs of extra-virgin olive oil (more for cooking)
- 2 tablespoons of thinly sliced basil
- Coarse salt and ground pepper to taste
How to make pearl couscous with zucchini?
- To prepare this dish, cook pearl couscous in salted boiling water until al dente (approx. 10 minutes). Drain and drizzle with oil to prevent sticking.
- While the couscous cooks heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté diced zucchini with a pinch of salt until softened and lightly browned. Add minced garlic and cook until fragrant.
- Combine the cooked couscous with the sautéed zucchini in a large bowl. Incorporate sliced shallots, fresh basil, halved tomatoes, and crumbled feta cheese. Drizzle with 2-3 tablespoons of olive oil and toss to coat.
- Squeeze half a lemon over the salad and add lemon wedges. Taste and adjust seasoning with salt as needed. Serve warm or chilled.
Serving Suggestions
Presentation Tips
To create an inviting presentation, I often use a wide, shallow bowl to showcase the couscous. I prefer to layer the zucchini on top to highlight its color and texture.
Garnishing with fresh herbs like parsley or basil adds a pop of green and a fresh aroma. Drizzle a little olive oil for sheen and extra flavor.
Arranging the couscous with a few lemon wedges can enhance the visual appeal and provide a zesty touch. Serving it with a colorful salad can also create a vibrant plate.
Pairings and Accompaniments
Pearl couscous with zucchini pairs beautifully with several proteins. Grilled chicken or shrimp work well, bringing a nice balance to the dish.
For vegetarian options, try serving it alongside roasted chickpeas or grilled halloumi. These choices complement the texture of the couscous.
Adding a side of tzatziki or a light yogurt sauce can enhance flavor. This addition introduces a creamy element that contrasts nicely with the dish’s fluffiness.
Finally, you can serve a light white wine or sparkling water with lemon to refresh the palate. This combination can elevate the meal’s enjoyment.
Storing Leftovers
- Cool Down: First, let the dish cool to room temperature. This helps prevent condensation in the storage container.
- Choose a Container: I use an airtight container, and glass or BPA-free plastic works well. This keeps the couscous fresh.
- Refrigerate: Place the covered container in the refrigerator. The leftovers typically last for about 3 to 5 days.
- Freezing Option: If I don’t eat them soon, I freeze the leftovers. I portion them into smaller containers or freezer bags. This makes it easier to thaw just what I need.
- Labeling: I label each container with the date. This helps me keep track of how long they’ve been stored.
Common Mistakes to Avoid
- Overcooking the Couscous: I keep a close eye on the cooking time. Overcooked couscous becomes mushy and loses its delightful texture.
- Not Seasoning Enough: Seasoning can make or break the dish. I always taste and adjust the salt and pepper before serving.
- Ignoring Zucchini Preparation: I remember to slice zucchini evenly. Uneven pieces cook at different rates, leading to some being overcooked while others remain crisp.
- Skipping the Toasting Step: Toasting the couscous enhances its nutty flavor. I never skip this step; it adds depth to the entire dish.
- Adding Zucchini Too Early: I wait to add zucchini until the couscous is almost done. Adding it too early can result in a mushy texture.
- Not Using Enough Liquid: I always measure my liquid carefully. Too little liquid leads to dry couscous, while too much can make it soupy.
Conclusion
Making pearl couscous with zucchini is a delightful experience. This dish combines the comforting texture of couscous with the fresh crunch of zucchini.
I love how versatile this recipe can be. You can customize it with various vegetables or spices to suit your tastes.
Preparing this salad is straightforward and quick. The creamy, slightly chewy couscous pairs beautifully with the tender zucchini, creating a satisfying dish.
The combination of flavors is bright and appealing. I appreciate how it brings together simplicity and taste. This dish reminds me of warm, inviting meals shared with friends and family.
Before you go, if you want to combine this salad with a heartier dish, I recommend Jordanian mansaf.
See the recipe now (by clicking the image below)
