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Palm Springs Pearl Couscous + Citrus Salad

Serves 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 cup (155g) pearl / Israeli couscous
  • 1 1/4 cups (300ml) water
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 3 tablespoons minced red onion
  • 2 navel oranges (preferably Cara Cara oranges if you can find them), peeled and cut into 1/4-inch (1/2-cm) half moons
  • 1/2 cup (55g) crumbled feta cheese
  • 1/4 cup (32 g) salted, roasted pistachio kernels, roughly chopped
  • 1 small handful fresh parsley or cilantro, finely chopped (a little stem is just fine)

STEP 1

Place the olive oil in a medium saucepan over medium heat. Add the couscous and cook, stirring until it browns and smells very nutty, about 2 minutes. Add the water and one teaspoon of salt, bring the mixture to a boil and simmer until the liquid is absorbed and couscous is tender for about 10 minutes. 

STEP 2

Transfer the warm couscous to a serving bowl and stir in the vinegar and red onion.

STEP 3 

Let the couscous cool to room temperature and then gently stir in the oranges, feta, pistachios, and parsley. Season the salad to taste with salt. Serve at room temperature.   

 

 



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