My assignment this month was…wait for it…Manu’s Menu.
I have perused her blog before and was glad to get the assignment of stalking out a new dish from Manuela’s incredible stash of recipes. Manuela was born and raised in Milan but has lived in Sydney for the past seven years with her “loving husband Clint…and 2 wonderful daughters: Victoria and Georgia.” I love those names.
One of Manuela’s goals is to “spread the concepts of authentic homemade Italian cuisine in the world.” She has these authentic recipes as well as much other delicious fare at Manu’s Menu.
If I had gotten this assignment during the fall or winter, I would have loved to try out some of Manuela’s authentic Italian recipes, but I am all about salads now. She posted a keeper just last month: Couscous and Herb Salad.
8 oz. (about 1 3/4 c.) whole wheat pearl couscous (Israeli couscous), cooked per package directions and cooled
2 T. basil leaves, chopped
1 T. dill, chopped
1 T. parsley leaves, chopped
1 T. chives, chopped
1 pint cherry tomatoes, halved
1 large cucumber, peeled and chopped
2 green onions, sliced thin
3 T. lemon juice
1 T. white wine vinegar
1 T. local honey
3 T. extra virgin olive oil
1/2 t. fresh ground pepper
1/4 t. sea salt
Prepare the couscous following the package instructions. Drain and set aside to cool.
To prepare the vinaigrette, put the honey, extra virgin olive oil, lemon juice, and vinegar and salt in a small jar. Shake until well combined. (I put it in a half pint jar on the blender and emulsified the whole thing.)
Can you see the runaway couscous on the counter? This stuff went everywhere as I was measuring it!
Mix the veggies, herbs, and dressing. Toss to coat with vinaigrette.
Serve cold or at room temperature as a side or a main dish.
I used a whole wheat pearl couscous. (Manuela used a traditional couscous in her original recipe.) Pearl couscous is also called Israeli couscous, Jerasalem couscous and Ptitim. According to the definitive authority, Wikipedia :), the history of this pasta follows:
“Ptitim” were invented during the austerity period in Israel, when rice was scarce, to provide for the needs of the Mizrahi immigrants, for whom rice was a dietary staple.[1] Israel’s first prime minister, David Ben-Gurion, asked Eugen Proper, one of the founders of the Osem food company, to quickly devise a wheat-based substitute to rice.[1] Consequently, it was nicknamed “Ben-Gurion’s rice” by the people.[1] The company took up the challenge and developed ptitim, which is made of hard wheat flour and roasted in an oven.[1] The product was instantly a success, after which ptitim made in the shape of small, dense balls (which the company termed “couscous“) was added to the original rice-shaped ptitim.
As this was cooking, a wheatie-earthy- smell wafted through the house. I could imagine this couscous served warm with dried fruit, nuts, and yogurt. (That is breakfast tomorrow!)
This would be a great salad for fresh summer veggies. I am still waiting on tomatoes and cukes, but I did have a few spring onions and lots of herbs to choose from my own garden.
Spring onions from the garden.Garlic chives, lettuce leaf basil, dill and Italian parsley.
Absolutely any herbs would work for this dish. Mix and match!
For a side or a meal.
I am now a fan of couscous, this salad, AND Manu’s Menu.
Thanks to our SRC hosts Jane, Sarah, Suzanne, and the fabulous Group C host, Debbi. They do a super fantastic job keeping us all organized, informed, and on track! Thank you, ladies! (For all my past SRC posts, click here. )
This is from a beautiful geranium that I have kept in the green house for three winters with some scented geranium leaves for filler.
This looks wonderful and I especially like how you emulsified the dressing. So, you just put the ingredients in a pint jar and turn it upside down on the blender? Doesn’t it leak out? You must show me how you do that because I believe we have the exact same blender!
Thanks, Kelli. Simply unscrew the blade portion from your blender jar and screw on a jar. Half-pints, pints, and quarts work. Mom always did this for small jobs.
How did I miss the post about little Abigail? I just went back to read it, then visited the CaringBridge page. Now my heart’s broken for this little one and her family. I will definitely be praying for her.
I used to visit Manu’s page all the time during the days of FoodBuzz, but she’s one one of those blogs that got lost between the cracks. Now that you’ve brought her back to mind, I’m headed over there immediately, especially after seeing that salad. It looks and sounds delicious.
Thanks for sharing such an amazing dish – it looks perfect for the summer. Will be sending thoughts and prayers towards Abigail and her family, thanks for sharing her story.
This salad looks delicious. I love simple, summery salads like this. I only have chives and onions in my garden that are ready. The rest will take awhile. I can’t wait for the fresh herbs. I never realized you could put a jar on a blender…how cool! Now, I have to go look at mine…lol!
My mom used to do that but I have also broken my big glass blender jar. I have a plastic one that mom picked up from a yard sale for me, but I get by mostly using canning jars. (I thought all blenders would work for this???) Hope yours does.
Yes time does fly, in my case of a Witches broom, haha I thought that was clever of my SRC mate this month. Not only did we both make pearl couscous but we both used the same type and brand! I am so going to make salad out of it now, it’s our new fav, frankly it’s just fun even though we joke around and call em fish eyes.
Now I have to go see if a mason jar will fit my blender…
PS I will post some flowers for Abigail this week.
Mom used to make a fish eye salad (almost a dessert with pineapple and cream cheese) but I think she used a different type of pasta. I will have to look up that recipe.
Hi Debra, just came back to let you know that the ball jars don’t work with all blenders. I checked mine yesterday and it doesn’t fit 🙁 My brand was an Oster, wish it did work though….darn!
It’s great to see something a little lighter this time around! I love sweets as much as the next girl but this month we’ve really packed on the sugar! hahaha – I love this! Will be bookmarking for later use 🙂
Definitely need to find some of that pearl couscous. I love the larger size and I bet the flavor is delicious. this salad looks very summery and quite yummy! Interesting information on how couscous came about.
I had not tried pearl couscous before. I haven’t yet tried it for breakfast with yogurt and dried fruit but I think it would be delicious that way too.
Oh yum!! I live on these type of pasta salads all summer long. I’m a big fan of both whole wheat Moroccan style couscous and the Israeli pearl version 🙂
Comments & Replies
45 responses to “Veggie and Pearl Couscous Herb Salad”
You pull of her couscous to perfection my friend, definitely I will be checking out Manu’s Menu 🙂
Cheers
Choc Chip Uru
You must check it ou as soon as you are able.
A simple veggie salad, Debra. And I love that you have used all veggies from your own garden..very fresh and special.
Thanks, Angie, but I wish I could have made it exclusively with veggies from the garden.
This looks wonderful and I especially like how you emulsified the dressing. So, you just put the ingredients in a pint jar and turn it upside down on the blender? Doesn’t it leak out? You must show me how you do that because I believe we have the exact same blender!
Thanks, Kelli. Simply unscrew the blade portion from your blender jar and screw on a jar. Half-pints, pints, and quarts work. Mom always did this for small jobs.
How did I miss the post about little Abigail? I just went back to read it, then visited the CaringBridge page. Now my heart’s broken for this little one and her family. I will definitely be praying for her.
I used to visit Manu’s page all the time during the days of FoodBuzz, but she’s one one of those blogs that got lost between the cracks. Now that you’ve brought her back to mind, I’m headed over there immediately, especially after seeing that salad. It looks and sounds delicious.
With all the changes in FoodBuzz and Google Reader, I have had a few of my faves fall through the cracks too.
Thanks for thinking about Abby.
That looks like a great summer side dish!
Yes, for more tang, add bit more vinegar (or less) to your liking.
Thanks for sharing such an amazing dish – it looks perfect for the summer. Will be sending thoughts and prayers towards Abigail and her family, thanks for sharing her story.
Thanks for the thoughts and prayers for Abigail and her family.
This looks terrific, flexible, and very summer-y! Thanks for sharing.
Denise from Eat Laugh Love
Thanks for stopping by!
This salad looks delicious. I love simple, summery salads like this. I only have chives and onions in my garden that are ready. The rest will take awhile. I can’t wait for the fresh herbs. I never realized you could put a jar on a blender…how cool! Now, I have to go look at mine…lol!
My mom used to do that but I have also broken my big glass blender jar. I have a plastic one that mom picked up from a yard sale for me, but I get by mostly using canning jars. (I thought all blenders would work for this???) Hope yours does.
Yes time does fly, in my case of a Witches broom, haha I thought that was clever of my SRC mate this month. Not only did we both make pearl couscous but we both used the same type and brand! I am so going to make salad out of it now, it’s our new fav, frankly it’s just fun even though we joke around and call em fish eyes.
Now I have to go see if a mason jar will fit my blender…
PS I will post some flowers for Abigail this week.
Thanks for passing along flowers for Abigail.
Mom used to make a fish eye salad (almost a dessert with pineapple and cream cheese) but I think she used a different type of pasta. I will have to look up that recipe.
This looks so fresh, and perfect for the summer months. Yum!
Cold “fix ahead” salads are great for summer.
I love Manu, she has so many great recipes. I love the salad too. I am always on the lookout for unique salad recipes.
My, but I can’t top those fries you posted for SRC today! 🙂
Love this for a summer meal- perfect for dinner al fresco.
We have been al fresco dining all weekend and probably tonight too.
I like couscous…love the idea of such a cool side dish for this brutal heat too.
Luckily, we have had rain and cooler temperatures all weekend and today, but our time is coming. 🙂
This is my kind of salad! It is perfect for work lunches. Thanks for picking this recipe this month!
You are welcome. It is a keeper here.
Yummy salad…. I love couscous and this is such an amazing combo of ingredients! I love Man’s recipes and you made it so well! 🙂
Thanks, Purabi. I made this last week and I am ready to make it again. It served well for lunch all that week.
Hi Debra, just came back to let you know that the ball jars don’t work with all blenders. I checked mine yesterday and it doesn’t fit 🙁 My brand was an Oster, wish it did work though….darn!
Darn it, indeed.
It’s great to see something a little lighter this time around! I love sweets as much as the next girl but this month we’ve really packed on the sugar! hahaha – I love this! Will be bookmarking for later use 🙂
Happy SRC reveal from a fellow group C member!
Thanks, Kristy. Yes, we group “C”ers usually pack on the sugary recipes! 🙂 Loved the garden gimlet!
Definitely need to find some of that pearl couscous. I love the larger size and I bet the flavor is delicious. this salad looks very summery and quite yummy! Interesting information on how couscous came about.
I had not tried pearl couscous before. I haven’t yet tried it for breakfast with yogurt and dried fruit but I think it would be delicious that way too.
Beautiful summer salad Debra! All these veggies and couscous make it extraordinary!
Thanks, Katerina. It is time to make it again, I think.
Oh yum!! I live on these type of pasta salads all summer long. I’m a big fan of both whole wheat Moroccan style couscous and the Israeli pearl version 🙂
Give me a pasta-veggie salad any day!
What a great looking summer salad!
Thanks, Melissa. Liked your SRC post. My mom makes the best microwave peanut brittle. 🙂
I can’t wait to get Manu’s blog! I pour through her recipes constantly! This looks amazing!
I can’t wait to try some of her authentic Italian recipes.
Your dinner needs to get in my belly ! Going to try that one out… just need the couscous.