Recipe: Pearl Couscous Salad with Cherries & Arugula

Name: Recipe: Pearl Couscous Salad with Cherries & Arugula
Cuisine: Middle Eastern
Ingredients: 1 cup water; 2/3 cup orange juice; 1 1/3 cups (1/2 pound) whole wheat or white pearl couscous; 1/4 cup orange juice; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 2/3 cup dried cherries; 2 stalks celery, finely diced; 3 ounces baby arugula, finely chopped; 1/2 cup walnuts, lightly toasted; 3 shallots, peeled and thinly sliced; Flaky sea salt and freshly ground black pepper; 2 ounces young Gouda or sharp white cheddar

Instructions

I have a big crush on pearl couscous (also known as Israeli couscous). These big, pearly grains of pasta cook quickly, becoming chewy and tender, and they taste good at all temperatures — cold, lukewarm, hot. This makes them the perfect base for summer salads and quick dinner dishes. I’ve drenched pearl couscous in lemon and chili and piled shrimp on top, and I’ve tossed it with asparagus, almonds, and goat cheese.

Updated at: Fri, 22 Nov 2024 00:34:15 GMT