Pearled Couscous Salad
This Pearled Couscous Salad is light, savory, and packed with texture. It’s a simple mix of pantry staples and fresh vegetables, and it comes together super fast. I love serving this as a warm side or even room-temperature —it’s flexible and works well with fish dishes, grilled meats, or even on its own.
Ingredients
- 1 ear fresh white or yellow corn, kernels cut off the cob
- 1 bunch dino kale, destemmed and chopped into thin 1/2” pieces
- 1 cup pearled couscous
- 1/2 lemon, juiced
- 2 tbsp Extra virgin olive oil
- 2 stalks scallions
- Kosher salt
- Black pepper
Instructions
- Bring a pot of water up to a boil. When the water is boiling, add a tablespoon of kosher salt (you’re cooking pasta), and add the couscous. Cook according to package directions, about 8-10 minutes.
- Prep the vegetables for the couscous – thinly slice the scallions, cut the corn off the cob, and destem and chop the kale into 1" pieces.
- Heat a medium sized pan on medium high heat. Add a tablespoon of olive oil, then add the corn kernels. Add a pinch of kosher salt and black pepper, and cook for 2 minutes. To the corn, add the sliced scallions and chopped kale and stir everything together. Cook for another 3-4 minutes or until the kale has softened. Season with a bit more kosher salt and black pepper to taste, and add this to a mixing bowl.
- Once the couscous is finished cooking, drain this and add it to the mixing bowl with the charred corn and kale. Add a tablespoon of olive oil, squeeze of lemon juice, and toss everything together. Give this a taste, and adjust with more olive oil, salt, or pepper as desired.
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