Greek Pearl Couscous Salad

I enjoyed a delicious pearl couscous salad with Greek dressing at a picnic recently and it won high praise from many in attendance so I thought I'd come up with my own version to share with you today.  

I've included my delicious creamy greek salad dressing recipe below, but you can purchase a high quality bottled version from your grocery store (typically found in the refrigerated section).  

Couscous is often believed to be a grain, but it's actually pasta.

The traditional couscous on the left is very small, while the Pearl or Israeli couscous on the right, although still small, is quite a bit larger. 

If you can find it, look for tri-colored couscous.  It doesn't taste any different than all white couscous, but it adds lovely visual appeal to the finished dish.  There are many brands to choose from.   While we're talking about substitutions, orzo would be a very appropriate substitution for the pearl couscous.  

Start by cutting curly kale into small pieces.  I actually find a sharp pair of kitchen shears, like these, work really well for this job. 

Cook the couscous like you would any pasta, in salted boiling water, stirring frequently to prevent them from sticking.

A minute or two before the couscous is done, add the chopped kale to the pot.  This will soften the kale and deepen it's lovely green color. 

When the couscous is done, remove it from the heat and drain, then rinse well with cold water to stop the cooking process and preserve the vibrant color of the kale.  Drain well and transfer to a large bowl.

Drizzle about 1 tablespoon of extra virgin olive oil over the kale and couscous.

Stir well to coat each pearl of couscous so they won't stick together.  If you skip this step, not only will the couscous clump together in a big lump, but it will absorb all the dressing and you won't be able to taste it (doesn't seem to make sense, but it's true - I speak from experience).  

We'll also need some sliced cucumbers - I like to use the mini cubes in this slicer/grater box.  They're just so darn cute. 

1 cup sliced mini cucumbers are going into the bowl too.

Next we'll need to cut some grape tomatoes in half - I cut mine across their equator because I think they look better that way.  

Continue until you have 1 cup of halved grape tomatoes and toss them into the bowl. I also got some super-duper, teeny-tiny heirloom tomatoes from the farmers market, which I'll throw in whole (see finished photo). 

Can't forget sliced black olives.  I only show 1/2 cup here, but I decided to increase the amount to a full cup.  Into the bowl.

Note to self:  next time, be sure to buy pre-sliced olives! 

Lastly, 1 cup of diced red bell pepper (green bell pepper would be excellent too).  Into the bowl. 

Now is when I looked at my overflowing bowl of ingredients and assessed the situation - mix now and make a terrible mess, or transfer everything to a larger bowl and make another dirty dish.  

I'd rather dirty another dish than struggle to mix everything in too small a bowl.  Frustration I can live without!

Back to the salad - pour half of the prepared creamy Greek dressing (recipe below) and toss well. Alternatively, you can use about 1/2 cup of a high quality store brand.

Garnish with crumbled feta, chopped fresh parsley, and sliced scallions.  Serve at room temperature.

Items used to make this recipe:

(affiliate links)

• ninja blender/food processor https://amzn.to/2W8kRTr

• my favorite knife https://amzn.to/2FdHY9b

• Pearl or Israeli couscous https://amzn.to/2Hx2Nya

• red wine vinegar https://amzn.to/396Rfyz

• the best olive oil https://amzn.to/2T4T04B

• oxo slicer https://amzn.to/3HBqilS

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Greek Pearl Couscous Salad

makes 8 servings

Printable Recipe

Ingredients

• 1 cup uncooked pearl or Israeli couscous (or orzo)

• 1 cup chopped curly kale

• 1 tablespoon extra virgin olive oil

• 1 cup halved grape tomatoes

• 1 cup diced red bell pepper

• 1 cup sliced black olives, rinsed and drained

• 1 cup mini cucumber slices

• 1/2 cup creamy Greek dressing (recipe below)

• Garnish: 2 tablespoons crumbled feta cheese

• Garnish: 1 tablespoon chopped fresh parsley

• Garnish: 2 scallions, sliced

Directions

1. Bring 3 cups of water and 1/2 teaspoon kosher salt to a boil; add couscous and return to a boil, stirring frequently.

2. Add kale to the boiling couscous a minute or two before the couscous is done.

3. Drain and rinse the kale and couscous with cold water to stop the cooking process.

4. Transfer drained kale and couscous to a large mixing bowl drizzle with olive oil and mix well to prevent pasta from sticking together.

5. Add the tomatoes, bell pepper, olives, mini cucumbers, and Greek dressing; toss until combined.

6. Garnish with crumbled feta, chopped parsley, and sliced scallions. Serve at room temperature.

Creamy Greek Dressing

makes about 1 cup

Ingredients

• 1/2 cup extra virgin olive oil

• 6 tablespoons red wine vinegar

• 2 tablespoon crumbled feta cheese

• 1 teaspoon granulated garlic

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 3/4 teaspoon kosher salt

• 3/4 teaspoon ground black pepper

• 3/4 teaspoon onion powder

• 3/4 teaspoon dry mustard powder

Directions

1. Place all the ingredients in a blender or food processor and combine. Use half for the recipe above. Store the remaining dressing in the refrigerator for up to a week.

Bird Egg Shell Beans

One of my favorite farmers market discoveries is bird egg shell beans.  Cooked with bacon, onion, garlic, jalapeno, and a little butter, these beans make a truly wonderful side dish.

Look for long green or yellow bean pods tinged with pink spots and streaks.  Inside, the creamy colored beans are also streaked with pink accents.   

Start by shelling the beans - the pods will open under gentle pressure and the beans will pop right out. 

You'll also need some chopped bacon (I like the thick kind), water, diced onions, salt, pepper, minced jalapeno, and minced garlic.

In a large skillet, cook the chopped bacon.  No need to add oil to the pan, the bacon will render its own fat.

When the bacon is brown and the bottom of the skillet has developed a nice layer of "fond" (the brown bits stuck to the pan), remove the bacon, keeping the rendered bacon fat in the pan.

That fond equals lots of great flavor.  

Add the onion, jalapeno, and salt & pepper to the pan.  Cook, stirring frequently, until the onions turn translucent.

Then add the garlic and stir for a couple of minutes until very fragrant.

See how all the fond has released from the bottom of the pan?  It's now flavoring the onions and garlic.

Add the water, beans, and cooked bacon to the pan.

Bring the mixture to a boil.

Reduce the heat to a simmer; cover and cook for 30-40 minutes until the beans are tender. 

Uncover beans when tender and continue simmering and stirring every few minutes until most of the liquid is evaporated.

Turn off the heat and stir in a little butter.  

Serve hot.  Enjoy!

Items used to make this recipe:

(affiliate links)

• rondeau https://amzn.to/3fGeelN

• my favorite chopping knife https://amzn.to/2LoC4V4

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Bird Egg Shell Beans

makes 6 servings

Printable Recipe

Ingredients

• 1 pound shelled bird egg beans

• 1/4 pound thick bacon, roughly chopped

• 1 cup diced onion

• 1 tablespoon minced jalapeno pepper

• 1 tablespoon minced garlic

• 1 cup water

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 tablespoons butter

Directions

1. In a large skillet over medium high heat, cook bacon until fat is rendered and bacon is brown; remove bacon and keep drippings in pan.

2. In the same skillet, saute onion, jalapeno, and S&P in rendered bacon fat, stirring frequently, until onions are translucent, then add garlic and saute for a minute or two until the garlic is fragrant.

3. Add beans, water, and reserved bacon to skillet and bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until beans are tender.

4. Remove cover and increase heat to medium, stirring frequently, until most of the liquid is absorbed; add butter and stir until melted.

5. Taste carefully and add more salt if needed (I need to add an additional 1/4 teaspoon of Kosher salt).