Pearl Couscous with Radishes and Watercress
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 sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon smoked paprika ¼ teaspoon sugar 2 ounces (2 cups) watercress, torn into bite-sized pieces6 scallions, sliced thin6 radishes, trimmed and sliced thin, then sliced into matchsticks1 ½ cups parsley, coarsely chopped½ cup walnuts, toasted and roughly chopped4 ounces goat cheese, crumbled (1 cup)
Before You Begin
Our favorite goat cheese is Laura Chenel’s Chèvre Fresh Chèvre Log. Pearl couscous is sometimes labeled as 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, paprika, sugar, 1/8 teaspoon salt, and remaining 3 tablespoons oil together in large bowl. Add couscous, watercress, scallions, radishes, parsley, and 6 tablespoons walnuts and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with goat cheese and remaining 2 tablespoons walnuts 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 sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
¼ teaspoon sugar
2 ounces (2 cups) watercress, torn into bite-sized pieces
6 scallions, sliced thin
6 radishes, trimmed and sliced thin, then sliced into matchsticks
1 ½ cups parsley, coarsely chopped
½ cup walnuts, toasted and roughly chopped
4 ounces goat cheese, crumbled (1 cup)
Ingredients
¼ cup extra-virgin olive oil
2 cups pearl couscous
2 ½ cups water
Salt and pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
¼ teaspoon sugar
2 ounces (2 cups) watercress, torn into bite-sized pieces
6 scallions, sliced thin
6 radishes, trimmed and sliced thin, then sliced into matchsticks
1 ½ cups parsley, coarsely chopped
½ cup walnuts, toasted and roughly chopped
4 ounces goat cheese, crumbled (1 cup)
Ingredients
¼ cup extra-virgin olive oil
2 cups pearl couscous
2 ½ cups water
Salt and pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
¼ teaspoon sugar
2 ounces (2 cups) watercress, torn into bite-sized pieces
6 scallions, sliced thin
6 radishes, trimmed and sliced thin, then sliced into matchsticks
1 ½ cups parsley, coarsely chopped
½ cup walnuts, toasted and roughly chopped
4 ounces goat cheese, crumbled (1 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
Our favorite goat cheese is Laura Chenel’s Chèvre Fresh Chèvre Log. Pearl couscous is sometimes labeled as 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, paprika, sugar, 1/8 teaspoon salt, and remaining 3 tablespoons oil together in large bowl. Add couscous, watercress, scallions, radishes, parsley, and 6 tablespoons walnuts and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with goat cheese and remaining 2 tablespoons walnuts and serve.
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