📝 About This Recipe
This vibrant salad features Israeli pearl couscous, also known as 'ptitim,' which offers a delightful, chewy texture far superior to its smaller semolina cousins. Toasted until golden and then simmered to perfection, the grains are tossed with crisp English cucumbers, sun-ripened tomatoes, and a zesty lemon-herb vinaigrette. It is a refreshing, sophisticated dish that captures the bright, soulful essence of Mediterranean coastal cooking.
🥗 Ingredients
The Grains
- 1.5 cups Israeli Pearl Couscous (dry)
- 1 tablespoon Extra Virgin Olive Oil (for toasting)
- 2 cups Vegetable Broth or Water (low sodium preferred)
- 1/2 teaspoon Kosher Salt (for the boiling water)
The Fresh Harvest
- 1 large English Cucumber (diced into 1/2 inch cubes)
- 1.5 cups Cherry Tomatoes (halved or quartered)
- 1/4 cup Red Onion (very finely minced)
- 1 can (15oz) Chickpeas (rinsed and drained)
- 1/2 cup Flat-Leaf Parsley (freshly chopped)
- 1/4 cup Fresh Mint (chiffonade or finely chopped)
- 1/2 cup Feta Cheese (crumbled)
Lemon-Sumac Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 clove Garlic (grated or pressed)
- 1 teaspoon Ground Sumac (adds a tangy, floral note)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Honey or Agave (to balance acidity)
👨🍳 Instructions
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1
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast, stirring frequently, for 3-5 minutes until the grains are fragrant and turn a beautiful golden-brown color.
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2
Carefully pour the vegetable broth or water and salt into the pan. Bring the mixture to a boil, then immediately reduce the heat to low.
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3
Cover the saucepan with a tight-fitting lid and simmer for 10-12 minutes, or until the liquid is fully absorbed and the couscous is tender but still has a slight 'al dente' bite.
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4
Remove from heat and let the couscous sit, covered, for an additional 5 minutes to steam. Then, fluff gently with a fork and spread it out on a large baking sheet to cool to room temperature. This prevents clumping.
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5
While the couscous cools, prepare the vinaigrette. In a small jar or bowl, whisk together the 1/3 cup olive oil, lemon juice, grated garlic, sumac, dried oregano, honey, and a pinch of salt and pepper until emulsified.
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6
Dice the cucumber, halve the tomatoes, and mince the red onion. If the onion feels too sharp, soak the minced pieces in cold water for 5 minutes, then drain and pat dry.
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7
In a large mixing bowl, combine the cooled couscous, chickpeas, cucumber, tomatoes, and red onion.
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8
Pour the vinaigrette over the salad components and toss gently to ensure every grain and vegetable is well-coated.
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9
Add the freshly chopped parsley and mint. Folding the herbs in at the end keeps them vibrant and prevents them from bruising.
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10
Gently fold in the crumbled feta cheese, leaving some larger chunks for texture.
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11
Taste and adjust seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the saltiness of your feta.
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12
Transfer to a serving platter and garnish with an extra sprinkle of sumac and a drizzle of olive oil before serving.
💡 Chef's Tips
Don't skip toasting the couscous; it develops a nutty depth of flavor that defines the dish. If making ahead of time, keep the herbs and dressing separate until 30 minutes before serving to keep the salad crisp. For a vegan version, simply omit the feta or substitute with a salty almond-based vegan cheese. Ensure the couscous is completely cool before adding the fresh vegetables to avoid wilting the herbs and softening the cucumbers.
🍽️ Serving Suggestions
Serve alongside grilled lemon-oregano chicken skewers or lamb kofta. Pairs beautifully with a chilled glass of crisp Sauvignon Blanc or dry Rosé. Add a dollop of creamy hummus or baba ganoush on the side of the plate. Serve as a light lunch over a bed of fresh baby arugula for extra peppery crunch.