Israëlische Parelcouscous met spinazie
What’s a delicious piece of meat when your side game sucks? Not much! Even the biggest meat lover will prefer a good side over a lame piece of tomato and a slice of cucumber. Though I give a lot of attention to sides when preparing a lovely steak or Pulled pork, I often forget to give it the attention it deserves. Time for a change. This Israelian Pearl Couscous dish was so good I had to share it no matter what! Luckily I thought about taking some pics this time. Are you ready for some drooling?
I’ve made this Israelian Pearl Couscous to serve along the drunk Cote a l’os I’m about to share this weekend. Stay tuned because this one’s awesome but together with the Beef it’s just a perfect match. The strange thing about all of this? I don’t even like most of these ingredients that much. Not a big fan of cucumber and dill for instance. Yet these seem to be the star ingredients along with the blackened tomatoes (Big fan of those). The foundations for this recipe can be found at RecipeTinEats. I’ve found this good looking Pearl couscous salad on pinterest but decided to make a hot version cause I definetely wanted to eat blackened tomatoes with my steak. So this version turned out to be somekind of “stew-like” recipe packed full of flavor.
Don’t hesitate! You need to try this delicious sidedish very soon. But maybe you can wait until I’ve published the Drunk Cote a l’os. The combo is so delicious. Especially when you sprinkle some of the dressing over your steak. Save this recipe for later or follow me at Pinterest to keep updated with new recipes or reposts of older ones. Have fun smoking you crazy BBQ Bastards!
Looking for something extra as a side? This Israelian couscous salad is what you need. With some powerful flavors it can perfectly stand along a nice piece of meat! Have fun y’all.
- 150 gr Pearl couscous
- 1 Tbsp coconut oil
- 1/2 yellow onion
- 150 ml water
- 150 ml vegetable stock
- 1 bunch of tomatoes
- 200 gr baby spinach
- 1 small hand dill thinly chopped
- 1 small hand cilantro thinly chopped
- 1 zucchini 1/4 to keep raw
- 2 Tbsp dressing recipe beneath
- salt and pepper at taste
- 1 lime juice and zeste
- 1 Tbsp sushi vinegar
- 1/2 Tbsp mustard
- 1 handful cilantro
- lime zeste
Pour some coconut oil in a sauce pan. Chop the onion and let it cook until translucent.
Quench with water and vegetable stock. Bring to a boiling point and cook the pearl couscous following the instructions on the package.
Remove the Pearl couscous from the broth and mix with the other ingredients.
While cooking the couscous put a cast iron skillet on the fire and wait until it’s getting hot. Sear the quartered cherry tomatoes. Doesn’t matter if they turn slightly black. This will give them an incredible taste.
Add the baby spinach and let cook for two minutes before adding the sliced cucumber. Bake them for another couple of minutes.
Shred the cilantro and dill and mix under the vegetables with 2 tbsp of dressing. Finally add the pearl couscous.
Remove the zeste of the lime and make sure all white is removed (this gives a bitter taste). Chop thinly.
Mix all ingredients for the dressing in a small jar and blend thoroughly.