The side dish everyone will be asking you to bring to the party over and over again.
Ingredients:
1 tablespoon olive oil
1/2 yellow onion, finely diced
1 shallot, finely diced
1 1/4 cups chicken broth
1 1/2 cups pearl couscous
3/4 cup diced strawberries
3/4 cup diced cucumber
1 cup mozzarella balls (ciliegine), halved
1 jalapeno, diced
For the Pesto-Y Dressing:
1/4 cup pine nuts
2 cups fresh basil
1 cup fresh spinach
3/4 cup olive oil
1 teaspoon champagne vinegar (optional)
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
Juice and zest of 1 lime
1/4 cup fresh mint
1 tablespoon grated Parmesan cheese
Salt and pepper, to taste
Instructions:
In a medium pan, heat the olive oil over over medium heat. Add the diced yellow onion and shallot, cooking for about 3-4 minutes, until softened and lightly golden.
In the same pan with the onions, add the couscous and toast for about 2-3 minutes, stirring frequently, until it becomes lightly golden.
Pour in the chicken broth, and bring it to a simmer, then cover and cook for 8-10 minutes or until the couscous is tender and the broth has been absorbed.
While the couscous is cooking, add the pine nuts, fresh basil, spinach, olive oil, champagne vinegar (if using), garlic, crushed red pepper flakes, lime juice and zest, fresh mint, Parmesan cheese, salt, and pepper to a food processor or blender. Blend until smooth. Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.
In a large mixing bowl, toss the cooked couscous with the pesto-y dressing until fully coated. I usually let it cool for a few minutes before tossing it with the dressing.
Gently stir in the diced strawberries, cucumber, mozzarella balls, and jalapeño. Toss everything together and serve chilled or at room temperature.
Serve the couscous salad at room temperature or cold. If you have leftover dressing, store it in an airtight container in the fridge for up to a week.
You can drizzle it over future salads or roasted vegetables!
One of the highlights of this pearl couscous salad is the unexpected but delightful combination of strawberries and jalapeños. At first, you might hesitate to mix sweet fruit with spicy pepper, but in practice, this flavor pairing works beautifully by balancing the cool sweetness of strawberries with the subtle heat from jalapeños. I’ve found that this contrast keeps the salad refreshingly complex and interesting, especially during warm weather gatherings. Preparing the pesto-y dressing with a blend of fresh basil, spinach, mint, and pine nuts adds an herby richness that complements the other ingredients well. The addition of lime juice and zest introduces a bright acidity that lifts the dish, making it perfect for hot summer days or casual potlucks. I recommend blending the dressing until it's completely smooth for the best coating on the couscous. In my experience, using pearl couscous instead of regular couscous gives a more satisfying bite and heartier texture, which pairs nicely with the juicy diced cucumber and mozzarella balls. Toasting the couscous before simmering in broth adds a subtle nuttiness that enhances the overall flavor profile. When serving, chilling the salad for at least an hour intensifies the flavors and melds everything together beautifully. It’s great served cold or at room temperature, making it incredibly versatile. If you have leftovers, the pesto dressing can be saved and reused as a zesty sauce for roasted vegetables or grilled meats, which is a bonus! For anyone hesitant to try strawberries and jalapeños together, give this recipe a chance. The combination not only works but will have your guests asking for the recipe. It turned what could be a typical salad into a memorable dish that's both delicious and visually appealing with vibrant colors.