Ingredients
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¼ cup extra-virgin Olive Oil
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2 cups pearl Pearl Couscous
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2½ cups Water
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Salt
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3 tablespoons Sherry Vinegar
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1 teaspoon Dijon Mustard
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1 teaspoon smoked Paprika
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¼ teaspoon Sugar
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2 ounces (2 cups) Watercress
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6 Scallions
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6 Radishes
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1½ cups coarsely chopped fresh Parsley
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½ cup Walnuts
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4 ounces Goat Cheese
Directions
Pearl couscous, also known as Israeli couscous, has a chewy texture and toasty flavor. We wanted a foolproof method for cooking pearl couscous to serve as the base for salads. To give the spheres maximum flavor, we toasted them in oil to bring out their nuttiness. Once they turned golden brown, we added a measured amount of water that the pearls soaked up. This absorption method helped produce more evenly cooked results than boiling the couscous like regular pasta. Plus, the covered pot required little attention. Once the water was absorbed, the warm couscous was spread out to cool quickly. We tried storing the assembled salad in the fridge, but after just one day it was dry and clumpy, with muted flavors. Instead, we stored the cooked pasta and dressing separately, and added delicate components like watercress and herbs just before serving. This kept the salad bright, light, and moist. Do not substitute regular couscous in this dish, as it requires a different cooking method and will not work.
Steps
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1
Done
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Cook 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 5 minutes. Stir in water and ½ teaspoon salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes. |
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2
Done
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Off heat, let couscous sit, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes. |
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3
Done
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Whisk vinegar, mustard, paprika, sugar, and ⅛ teaspoon salt together in large bowl. Whisking constantly, drizzle in remaining 3 tablespoons oil. |
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4
Done
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Add couscous, watercress, scallions, radishes, parsley, and walnuts to vinaigrette and toss to combine. Season with salt, pepper, and extra vinegar to taste. Let sit for 5 minutes. Sprinkle with goat cheese and serve. |
