In May of 2024 I had to have neurosurgery. It was so scary and difficult. The recovery was especially hard. I was very limited in my abilities. I had several friends who took turns bringing dinner to my family for a couple weeks. This is a hard service to accept from others. There are no words to express how helpful this was and how grateful I felt.
One of our favorite meals during this time was brought by my friend Jenna. She brought a platter of grilled chicken and this couscous with a yummy green salad. This was a great meal because one of my sons is a vegetarian and I did not specify that to those who were serving us. My son always has vegetarian options here. However, he was overjoyed with this couscous! Now when I make it he is thrilled to have the leftovers for lunch the next day.
This recipe does make quite a bit. It can definitely be cut in half. Use Pearled couscous or Israeli couscous, they are the same. I needed 16 oz. All boxes that I found, from all stores, were all 8 oz. So, I made sure to have 2 boxes on hand. These are the 2 I used for this recipe today.
Step ONE – Cook the couscous. Heat a medium sized pot, then drizzle in the 2 TBSP of olive oil. Add in the couscous and sauté in the oil for 1-2 minutes till lightly toasted. Add in the 2 cups of water and salt. Bring to a low boil then turn down to simmer. Cover with a tight lid and simmer for 9-10 minutes, till all liquid is absorbed.
Step TWO – Prep the cheese and veggies to go into the couscous while it is cooking. I love the mozzarella pearls, but you could also get a block or slices of fresh mozzarella and cut it into small cubes. Slice heirloom grape tomatoes in half and roughly chop up the roasted red bell peppers.
Step THREE – Make the balsamic dressing. Whisk together all of the dressing ingredients.
Step FOUR – Combine the cheese, veggies and couscous. Drizzle the dressing over the top and fold it all together. I am always interchanging the order I do this. It really doesn’t matter as long as it all gets in there and is combined.
Step FIVE – Garnish with fresh basil.
**Pro Tip – I LOVE have freeze dried herbs on hand, especially the Basil! I use it ALL the time. It lasts WAY longer than fresh basil AND also tastes and smells like it is fresh!
Serve it on its own or serve with grilled or roasted chicken, a beef roast, stake, fish or a pork chop.
Here are some good ideas of recipes that would go well with this Couscous –
- Bob’s Poultry Marinade
- Baked Chicken Strips with Aioli
- Rosemary Pork Loin
- Oven Roasted Chicken Breast
- Steak and Potato Sheet Pan Dinner
If you are looking for other good side dishes, check these out –
- Cucumber Tomato Salad
- Maple & Balsamic Vinegar Brussel Sprouts
- Greek Pasta Salad
- Tomato Tart
- Sweet Hot Cucumbers
- Marinated Tomatoes with Burrata
Mediterranean Couscous Salad
A delicious Couscous salad that we eat warm as a side dish with whatever meat and veggies we have grilled or roasted for dinner. We also love it cold for lunch the next day on its own. This is basically a mediterranean flavored pasta salad that feels and tastes sophisticated, even though it is SO easy!
Ingredients
Couscous
- 2 TBSP olive oil
- 16 oz. Pearl couscous, or Israeli couscous
- 2 cups water
- 1 tsp kosher salt
- 2 cups baby heirloom or grape tomatoes, cut in half if large
- 1 cup fresh mozzarella, cubed or in balls
- 16 oz. jar roasted, red bell pepper, drained and roughly chopped
- 2-3 TBSP fresh basil, chopped
- salt & pepper to taste
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 TBSP smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
Couscous
- Heat a medium sized, heavy bottomed pot, that has a good fitting lid, over medium high heat. (Or large saucepan.) Drizzle the oil into the heated pot. Add in the couscous and stir over the heat for 4-5 minutes till lightly toasted.
- Add in the 2 cups of water salt. Bring to a low boil. Turn the heat down to low. Fit the lid on and simmer for 9-10 minutes.
- While the couscous cooks, prepare the tomatoes, pepper, cheese and basil.
Dressing
- In a small bowl measure in all the dressing ingredients and whisk well. Keep the whisk and stir it up again before adding it to the couscous later.
Finishing Steps
- Add the remaining couscous ingredients to the cooked couscous and stir it all together. Drizzle the dressing over the couscous, then fold it all together till the dressing is evenly distributed.
- Serve on the side of a great steak, or grilled chicken or a pork or lamb chop. Then, enjoy the leftovers the next day on their own for lunch.
What a great post! And a really great meal. It hit all my tastebuds in the best way!!! Thank you for sharing!