I have fallen in love. . .with Pearled Couscous. You get more of a nutty bite since these gems since they are pearl shaped. This side dish is easy to prepare and can be dressed up in many different ways.
Serve it up warm or at room temperature. If you are going to refrigerate this, I'd suggest re-heating the couscous separately and then adding your toppings. Play around with your ingredients with the Seasons and experiment with different fruits and nuts.
Pearled Couscous - Plain or Tri-Color
Dried Cherries, Cranberries, Apricots
Feta Cheese, Gorgonzola, Goat Cheese
Toasted, Sliced Almonds, Pecans, Walnuts, Pistachios
Mandarin Orange Segments, Nectarines, Raspberries, Strawberries
In season fresh herbs
Your favorite salad dressing or vinaigrette
Cook Couscous according to package directions - I like to add a generous handful of sea salt and a splash of olive oil to the water.
Drain and spread on a baking sheet to prevent sticking. I like to add 1/2 of the vinaigrette immediately so it can get soak in - this also prevents clumping.
Chop and gather your "toppings". I love a combination of salty and sweet. Mandarin Oranges, Sundried tomatoes and Feta or try Dried Cherries, Almonds and Basil. Last week, I tried this combo with a tangerine vinaigrette - delish. My usual go to is an easy champagne dressing.
Sprinkle your toppings, toss with the remaining vinaigrette and enjoy!
Happy Cooking and Happy Styling!