This Mediterranean Pearl Couscous is a vibrant and refreshing dish that’s as versatile as it is delicious. Tender pearl couscous (also known as Israeli couscous) is tossed with a colorful mix of cherry tomatoes, cucumbers, red onions, Kalamata olives, and fresh herbs like parsley and mint. A zesty lemon-olive oil dressing ties it all together, bringing a bright, tangy flavor to every bite. Serve it warm or chilled—as a hearty side dish, light lunch, or the perfect base for grilled chicken or chickpeas. It’s fresh, wholesome, and full of Mediterranean flair!
Ingredients
- 2/3 cup Israeli couscous
- 1/2 teaspoon salt
- 1 1/2 tablespoons pine nuts
- 1 tablespoon unsalted butter
- 1 medium zucchini, quartered and cut into chunks
- 2 cloves garlic, minced
- 1 tablespoon roughly chopped capers
- 1 (15 ounce) can diced tomatoes
Instructions
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Bring a pot of lightly salted water to a boil, add couscous, and cook until tender, about 14 minutes. Remove from heat.
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Reserve 1/4 cup cooking water, drain couscous thoroughly, and return to the pot.
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Meanwhile, heat a nonstick pan over medium-high heat until hot. Add pine nuts and toast, stirring frequently, until golden brown and fragrant, 1 to 3 minutes. Remove pine nuts from skillet and set aside.
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Melt butter in the same skillet. Add zucchini; sauté for 3 to 4 minutes. Add garlic and capers. Cook on medium-high, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in diced tomatoes; season with salt and pepper. Cook, stirring occasionally, until slightly reduced in volume, 3 to 5 minutes.
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Stir in couscous and toasted pine nuts. If the sauce seems dry, gradually add reserved cooking water, 1 tablespoon at a time, until sauce is desired consistency. Serve immediately.