Pearl couscous tossed with a delicious lemon vinaigrette is perfect for pairing with just about anything. It's simple to prepare too. Can be served hot or cold.Makes 4 - 6 servings.
In a medium saucepan (2 quart is what I use here), over medium high heat, add oil and garlic and cook until garlic is fragrant - about 30 seconds.
Add couscous and stir coating it with the oil and garlic. Cook, stirring for about 1 - 2 minutes. You want to lightly toast the pearl couscous. This will give it a nuttier flavor.
Add water and salt, and bring to a simmer. Reduce the heat to low, cover, and continue to cook until the liquid is absorbed but still firm - about 10 minutes. If you still find some liquid in the pan, cook uncovered over medium/high heat stirring it until it evaporates. Don't leave it. It will evaporate in no time. You don't want it completely dry, the couscous should still flow a bit.
Transfer into a serving bowl and toss with a fork. It will start to stick together but will separate again once it's tossed with the dressing.
MAKE THE LEMON HERB VINAIGRETTE:
Whisk together the ingredients for the vinaigrette in a 2 cup measure, jar, or small bowl. Pour over couscous and toss to combine.
Can be served hot, at room temperature, or cold. Enjoy.
Notes
I use less water than is recommended on the pearl couscous package. I find the amount of water suggested never gets absorbed in the cooking time suggested. It may also lead to overcooking couscous if you wait for it to be absorbed.How fast the water evaporates has many variables: was the water cold when added, how hot the stovetop is, etc.For softer couscous pearls, increase the liquid to 2 ¼ cups water.