Black Garlic Couscous Pearl Salad

The adaptability of black garlic couscous pearl salad allows you to experiment with different ingredients, seasonings, and textures to create a personalised and enjoyable meal that suits your specific taste preferences. 

Keep it simple for kids and fussy eaters, or get experimental by adding your favourite ingredients (or whatever you have left in the fridge at the end of the week). I feel colourful food is appetising food, which is why I use red capsicum, green spinach and obviously black garlic!

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Black Garlic Couscous Pearl Salad – served warm

Ingredients

• 1 tbsp olive oil
• 1/2 cup pearl couscous
• 1 cup vegetable stock
• 3 sliced spring onions
• 3 cloves of black garlic (finely diced with a wet chopping board)
• 1 red capsicum (finely chopped)
• 2 tbsp parsley (finely chopped
• 1 handful of torn rocket leaves or baby spinach leaves
• 50 gms feta (broken into bite-size pieces)

Instructions

• Heat oil in a saucepan and toast couscous until lightly golden (approx 2 mins)
• Cover with stock and gently simmer for 8-10 minutes until the liquid has absorbed and pearls are cooked (add extra stock if necessary to cook a little longer)
• Remove from heat, stir through 1 tbsp olive oil (extra), then add chopped vegetables & herbs to the saucepan and mix thoroughly
• Arrange on a serving platter with rocket or spinach leaves
• Dot with feta and serve warm

Top Tips:

Mediterranean: add ¼ cherry tomatoes, ¼ disc of cucumber, baby spinach, sliced black olives and chickpeas. Garnish with chopped parsley.

Asian: add sauté mushrooms, sliced snow peas and celery. Garnish with pine nuts and coriander.

Roasted Vegetable: dice and roast a mixture of your favourite vegetables (carrots, parsnips, sweet potato, cauliflower, zucchini)  

To bring together a Cold Salad for a hot day, add 1 tbsp olive oil to cooked couscous. Stir occasionally whilst cooling to avoid couscous forming clumps.  Just before serving, add vegetables and stir through a dressing that will pair with your choice of healthy herbs and vegetables.  I find that a dressing is not always necessary if the salad is fresh and moist.

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Exploring the Delicious Harmony - The Irresistible Combination of Sweet Umami Flavour and Chewy Texture in Black Garlic Couscous Pearl Salad

The combination of sweet/umami flavour and chewy texture of black garlic cloves can enhance the taste of pearl couscous for a few reasons:

1. Umami flavour: Black garlic is known for its rich umami taste. Umami is considered the fifth basic taste, alongside sweet, sour, salty, and bitter. It’s often described as a savoury, meaty, or brothy flavour that can add depth and complexity to dishes. When combined with pearl couscous, the umami flavour from black garlic can complement the mild taste of the couscous, making it more satisfying and flavorful.
2. Sweetness: As black garlic undergoes fermentation, the natural sugars present in garlic are transformed into complex compounds, resulting in a sweet flavour. The sweetness of black garlic can provide a pleasant contrast to the savoury and nutty flavours of pearl couscous. It adds a touch of complexity and balance to the overall taste profile of the dish.
3. Texture: The chewy texture of black garlic cloves can create a delightful contrast to the tender and fluffy texture of pearl couscous. Texture plays a significant role in the overall enjoyment of a dish, and combining different textures can make the eating experience more interesting and satisfying.

By incorporating black garlic into pearl couscous, you’re introducing a unique combination of flavours and textures that work together harmoniously to enhance the overall taste of the dish.

Pearl couscous vs Moroccan couscous

What’s the difference between these 2 types of couscous?

Pearl couscous (sometimes called Israeli couscous) needs to be simmered in stock or water. Its delicious beads resemble small pearls (hence its name) and have a slippery soft but slightly chewy texture. Being larger in site pearl couscous takes longer to cook.

Moroccan couscous is the most common type of couscous found in stores worldwide & is much smaller. It's been pre-cooked and only needs to be reconstituted with boiling water and fluffed up with a fork before serving. Although very quick to prepare, it has a different texture from pearl couscous.

Why is my pearl couscous gummy?

Toasting in a little olive oil before simmering in liquid is the key. This has 3 benefits:-

1. The pearls become golden in colour, benefiting the finished dish’s overall look.
2. They take on a delicious nutty flavour.
3. Stirring the saucepan occasionally while toasting will help keep the pearls separate and prevent them from sticking together.

In addition, adding a little lemon juice whilst boiling will help to cut down on the release of starch from the pearls.

Black Garlic Couscous Pearl Salad

Conclusion

This warm couscous salad can so quickly become a meal in itself. The addition of a protein of your choice will turn it into a one-pot dish and an easy meal to pop on the table in minutes. Whether you opt for grilled chicken, lamb backstrap, prawns or roasted tofu, the protein infusion will elevate the salad and transform it into a well-rounded meal, ticking all the nutrient boxes.

• • • • 👉  Try Something New with Black Garlic Tonight