Warm Pearl Couscous Salad

This warm pearl couscous salad is the perfect seasonal transition meal. When Spring or Fall is in the air it is nice to eat warm salads. You may be craving bright and sunny but the chilly mornings and evenings call for comfort food. That's when a transitional recipe really shines. This plant-based and vegan recipe is the perfect antidote to a dreary day. It has bright pops of color, vibrant flavors and a combo of cooked and raw ingredients. The warm couscous has a hint of turmeric, pan seared Brussels sprouts and filling chickpeas. Simply dressed with olive oil, fresh herbs, lemon and ground black pepper it screams fresh!

What is Pearl Couscous?

Let's dive into the world of delightful textures and discover pearl couscous! It is a tiny, round-shaped pasta originating from the Middle East. Also known as Israeli couscous or simply pearl pasta, this unique ingredient boasts a firm, delightful bite that holds its shape beautifully after cooking. Unlike its close cousin couscous, pearl couscous' pearls absorb flavor like a champ, making it a perfect base for flavorful vegan salads, bowls, and even pilafs. It is the main ingredient in this warm pearl couscous salad.

Is couscous gluten free?

While pearl couscous might be a welcome addition to your vegan dish for its delightful texture and versatility, it's crucial to note that traditional pearl couscous does contain gluten. Made from semolina, a coarse flour derived from durum wheat, this beloved ingredient isn't suitable for individuals with celiac disease or gluten sensitivity. A great gluten-free substitute for couscous in this dish is quinoa or even rice. It can still be cooked the same way with slight adjustments to cooking time or water measurements.

Ingredients for Warm Pearl Couscous Salad

• Israeli Couscous (Pearl Couscous): These tiny, round-shaped pastas deliver a delightful bite and toothsome texture, perfectly complementing the other ingredients in the salad.
• Brussels Sprouts: Trimmed and halved Brussels sprouts add a pleasant crunch and a touch of nutty sweetness to the salad.
• Olive Oil: A drizzle of heart-healthy olive oil provides a rich base for the dressing, promoting even distribution of flavors throughout the salad.
• Chickpeas: Canned chickpeas offer a plant-based protein boost and a satisfyingly hearty element to the dish.
• Lemon: Fresh lemon juice adds a bright, citrusy tang that cuts through the richness of the other ingredients and enhances the overall flavor profile.
• Spices: Garlic powder, onion powder, salt, and a pinch of turmeric bring a symphony of aromatic warmth to the salad, elevating its taste.
• Vegetables: This recipe allows for versatile customization. Choose a vibrant mix of your favorite chopped vegetables like red cabbage, baby bell peppers, avocado, spring mix, or even diced tomatoes to add bursts of color, freshness, and essential nutrients.

How to Make Warm Pearl Couscous Salad

• Sauté Brussels Sprouts: Heat olive oil in a pan and sear Brussels sprouts for 3-4 minutes, flat side down.
• Toast Couscous: Add couscous to the pan and toast for 2 minutes, stirring frequently.
• Cook Couscous and Chickpeas: Pour in water, add chickpeas, spices (salt, garlic powder, onion powder, turmeric), and bring to a boil. Cook uncovered for 10 minutes, or until water is absorbed and couscous is cooked through.
• Flavor and Fluff: Squeeze in lemon juice, add fresh herbs, and fluff with a fork.
• Prepare Salad Base: In a bowl, combine desired greens and chopped vegetables (cabbage, peppers, tomatoes, avocado, mandarin oranges).
• Assemble and Dress: Serve warm couscous over the salad. Drizzle with olive oil, add lemon wedges, and season with salt and pepper.

More seasonal vegan salad recipes

• Pretty Beet and Potato Salad
• Broccoli Rabe and Bean Salad
• Dill Pickle Potato Salad