Toasted Pearl Couscous Salad with Cucumber, Tomato and Herbs

What you need

• 200 g (1 cup) Israeli couscous, also sold as ptitim or pearl couscous
• 1 tbsp olive oil, for toasting the couscous
• 300 ml (1 1/4 cups) water
• 1 tsp salt
• 1 cucumber, about 200 g, diced small
• 250 g (1 2/3 cups) cherry tomatoes, quartered
• 3 scallions, thinly sliced
• 30 g (1 cup) fresh parsley leaves, chopped
• 15 g (1/2 cup) fresh mint leaves, chopped
• 60 ml (1/4 cup) lemon juice, from about 2 lemons
• 80 ml (1/3 cup) extra-virgin olive oil, for the dressing
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Warm the 1 tbsp of oil in a medium pot over medium heat. Add the couscous and stir for 2-3 min, until some of the pearls turn light golden.

2. 2

   Pour in the water, add 1/2 tsp of the salt and bring to a boil. Cover, lower the heat and simmer for 8-9 min, until the water is absorbed and the pearls are tender but still chewy.

3. 3

   Spread the couscous on a tray and leave it for 10-15 min to cool, fluffing it now and then with a fork.

4. 4

   Whisk the lemon juice, extra-virgin olive oil, the remaining 1/2 tsp salt and a few grinds of pepper in a small bowl.

5. 5

   Put the cooled couscous in a large bowl with the cucumber, tomatoes, scallions, parsley and mint.

6. 6

   Pour the dressing over and toss. Taste and add more salt, pepper or lemon juice if needed.

7. 7

   Serve right away, or chill for up to a day and toss again before serving.

Imported from mightymrs.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.