Pearl Couscous with Tomatoes, Olives, and Ricotta Salata
By Erin McMurrerPublished on May 21, 2015
Time
1¼ hours
Yield
Serves 6
Ingredients
¼ cup extra-virgin olive oil 2 cups pearl couscous 2 ½ cups water Salt and pepper 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 12 ounces grape tomatoes, quartered2 ounces (2 cups) baby spinach, sliced ¼ inch thick1 ½ cups basil leaves, chopped coarse3 ounces ricotta salata cheese, crumbled (¾ cup)⅔ cup pitted kalamata olives, sliced½ cup pine nuts, toasted1 bunch chives, cut into ¼-inch pieces (¼ cup)
Before You Begin
Crumbled feta cheese can be substituted for the ricotta salata. Pearl couscous is sometimes labeled Israeli couscous.
Instructions
- Heat 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 teaspoon salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
- Whisk vinegar, mustard, 1/8 teaspoon salt, and remaining 3 tablespoons oil together in large bowl. Add couscous, tomatoes, spinach, basil, 1/2 cup ricotta salata, olives, 6 tablespoons pine nuts, and chives and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup ricotta salata and remaining 2 tablespoons pine nuts and serve.
Time
1¼ hoursYield
Serves 6Ingredients
¼ cup extra-virgin olive oil
2 cups pearl couscous
2 ½ cups water
Salt and pepper
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
12 ounces grape tomatoes, quartered
2 ounces (2 cups) baby spinach, sliced ¼ inch thick
1 ½ cups basil leaves, chopped coarse
3 ounces ricotta salata cheese, crumbled (¾ cup)
⅔ cup pitted kalamata olives, sliced
½ cup pine nuts, toasted
1 bunch chives, cut into ¼-inch pieces (¼ cup)
Ingredients
¼ cup extra-virgin olive oil
2 cups pearl couscous
2 ½ cups water
Salt and pepper
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
12 ounces grape tomatoes, quartered
2 ounces (2 cups) baby spinach, sliced ¼ inch thick
1 ½ cups basil leaves, chopped coarse
3 ounces ricotta salata cheese, crumbled (¾ cup)
⅔ cup pitted kalamata olives, sliced
½ cup pine nuts, toasted
1 bunch chives, cut into ¼-inch pieces (¼ cup)
Ingredients
¼ cup extra-virgin olive oil
2 cups pearl couscous
2 ½ cups water
Salt and pepper
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
12 ounces grape tomatoes, quartered
2 ounces (2 cups) baby spinach, sliced ¼ inch thick
1 ½ cups basil leaves, chopped coarse
3 ounces ricotta salata cheese, crumbled (¾ cup)
⅔ cup pitted kalamata olives, sliced
½ cup pine nuts, toasted
1 bunch chives, cut into ¼-inch pieces (¼ cup)
Why This Recipe Works
To make pasta salad using pearl couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous. To turn the couscous into a salad, we dress it with a bold vinaigrette of equal parts acid and oil. Finally, we mix in plenty of fresh vegetables, cheese, nuts, and herbs.
Before You Begin
Crumbled feta cheese can be substituted for the ricotta salata. Pearl couscous is sometimes labeled Israeli couscous.
Instructions
- Heat 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 teaspoon salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
- Whisk vinegar, mustard, 1/8 teaspoon salt, and remaining 3 tablespoons oil together in large bowl. Add couscous, tomatoes, spinach, basil, 1/2 cup ricotta salata, olives, 6 tablespoons pine nuts, and chives and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup ricotta salata and remaining 2 tablespoons pine nuts and serve.
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