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Salads

Chimichurri Pearl Couscous Salad

TIME

30 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

366 kcal

CARBS

48.4 g

PROTEIN

8.5 g

FAT

15.7 g

Z Chimichurri Pearl Couscous Salad

About this recipe

Chimichurri is closely associated with Argentine grilling, where its fresh herbs and garlic complement grilled meats. This modern adaptation brings those bold flavors to pearl couscous, with sautéed poblano pepper, juicy grape tomatoes, and a bright parsley, cilantro, and lime dressing.

WHY YOU’LL LOVE IT

Fresh parsley, cilantro, and lime give the chimichurri-inspired dressing a bright, bold flavor. Tender pearl couscous, juicy tomatoes, and sautéed poblano bring contrasting textures to every bite. Ready in about 30 minutes, it’s a colorful salad that works warm or at room temperature.

Ingredients

  • 150 g poblano pepper, seeded and finely diced (about 1 medium pepper)
  • 225 g grape tomatoes, halved (about 1½ cups)
  • 100 g red onion, finely diced (about 1 small onion)
  • 5 ml olive oil (1 teaspoon), for sautéing

Chimichurri Dressing

  • 30 g fresh flat-leaf parsley, leaves and tender stems (about 1 packed cup, chopped)
  • 30 g fresh cilantro leaves and tender stems (about 1 packed cup, chopped)
  • 6 g garlic, peeled (about 2 medium cloves)
  • 30 g red onion, roughly chopped (about ¼ small onion)
  • 2 g ground cumin (1 teaspoon)
  • 30 ml fresh lime juice (2 tablespoons)
  • 60 ml olive oil (¼ cup)
  • 3 g fine salt (about ½ teaspoon), divided to taste
  • 0.5 g ground black pepper (about ¼ teaspoon)

Ingredient note: Use pearl couscous, also called Israeli or giant couscous, rather than fine Moroccan couscous. Weigh the couscous before cooking. The recipe uses all the prepared dressing, including its olive oil.

Preparation

  1. Measure the dry pearl couscous and vegetable broth. Dice the poblano pepper and red onion, halve the grape tomatoes, and prepare the fresh herbs, garlic, and lime juice.
  2. Heat 5 ml (1 teaspoon) olive oil in a medium saucepan over medium heat. Add the poblano pepper and 100 g diced red onion. Sauté for 4–5 minutes, stirring occasionally, until softened.
  3. Add the pearl couscous and stir for 1 minute to coat the grains with the oil and vegetables. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce the heat to low, cover, and simmer for approximately 10–12 minutes, or until the couscous is tender and the liquid has been absorbed. Follow the package instructions if your brand requires a different liquid ratio or cooking time.
  5. Remove the saucepan from the heat and let the couscous stand, covered, for 5 minutes. Fluff gently with a fork, then transfer to a large mixing bowl. Allow excess steam to escape.
  6. While the couscous cooks, prepare the chimichurri dressing. Finely chop the parsley, cilantro, garlic, and 30 g red onion. Combine them in a bowl with the ground cumin, lime juice, salt, and black pepper.
  7. Gradually stir in the 60 ml olive oil until the dressing is evenly combined. Taste and adjust the seasoning if necessary.
  8. Add the halved grape tomatoes to the warm couscous and gently toss. Fold in the chimichurri dressing, distributing it evenly throughout the salad.
  9. Let the salad rest for 2–3 minutes before serving so the flavors can blend. Divide into 4 equal portions and serve warm or at room temperature.

Tips

  • Use pearl couscous, not fine Moroccan couscous, to achieve the large, rounded texture shown in the reference photograph.
  • Keep the heat low once the broth reaches a boil to prevent the couscous from sticking or cooking unevenly.
  • Add the tomatoes after cooking to preserve their shape and fresh flavor.
  • Use the entire measured chimichurri dressing so the nutritional estimate reflects the recipe as written.
  • For food safety, refrigerate leftovers promptly in an airtight container and consume within 3–4 days.

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