Green Beans with a Mountain of Panko is my latest statement side dish invention! Blanched beans smothered in a billowy tahini yogurt sauce piled high with a mountain of crunchy parmesan panko breadcrumbs. Easy. Make-ahead. Snack-worthy!

My latest green bean side dish invention

Today’s dish has me deep in the throes of a green-bean-munching obsession. It’s supposed to be a vegetable side, but to me it’s an enormous pile of snacking-worthy food that you literally cannot stop eating once you start.

Let me paint the picture for you.

There’s a good amount of unremarkable looking blanched green beans. (Nobody is jumping up and down at this stage.)

They’re smothered with a generous amount of billowy tahini yogurt sauce (people start to perk up). Then an enormous mound of golden salty parmesan panko is piled on top (people start gathering).

Then said people dig in. And they quickly realise that the sauce acts as a glue so you get a generous amount of parmesan-panko crunch with every bite of green bean……

If every vegetable side dish was this amazing, EVERYBODY would eat their greens!!!

Ingredients

Here’s what you need to make your new favourite green beans recipe!

Green beans

Yes! You need green beans for this recipe!! 😂

whipped tahini yogurt sauce

This is my current favourite sauce that I’ve been using excessively on “everything”, such as the recent Sweet Potato Steaks and Pan Fried Eggplant. “Whipped” sounds fancy for a sauce that takes 20 seconds to whisk!! 😂 I use the name as a clue of the texture which is more light and fluffy than a basic yogurt sauce. It’s almost like soft whipped cream.

• Plain yoghurt – Not sweetened, and not flavoured. 

• Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is. Use Chinese sesame paste as a sub if you have leftovers from other recipes I’ve shared, like this one or this one!

• Lemon – For tangy lemon flavour.

• Garlic – Because it makes it tastier. Finely grate it using a microplane so you don’t have big lumps in the sauce.

CRUNCHY TOPPING

Parmesan and panko breadcrumbs fried up in olive oil until golden and crunchy. You know it’s gonna be good!

• Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

• Parmesan – Grate your own (better flavour) or use store bought pre-grated (the sandy type).

• Olive oil – For pan frying until golden.

How to make Green Beans with a Mountain of Panko

The recipe in my working files is articulately written up as:

• Beans – Boil, drain, cool, toss.

• Tahini sauce – Whisk, microwave 20 sec, whisk again.

• Panko – Mix, pan fry.

I did promise you easy! Here are step photos (and a few more words on each of those steps!).

Preparing & cooking green beans

Obviously pros should blow right past this section (or read it and share your opinions in the comments section below!).

1. Trimming – Only the stem end of the beans needs to be trimmed but to do this, you need all the beans lined up in the same direction which is (speaking frankly) a pain to do. I only do that for company (and recipe photos 😂). In reality, I just grab handfuls, line one end up, cut, line up the other end, cut.

2. Boiling – Bring a large pot of water to the boil. Add the beans, let it come back up to the boil (this might take 1 to 2 minutes) then cook for 2 minutes.

3. NO ICE! Drain the beans in a colander then run the beans under the tap for 10 seconds to stop them cooking further. There is no need to waste your precious cocktail ice on this step. Tap water is all you need!

4. Dry – Spread the beans out on a tea towel and pat dry. Or, if you have the time, just leave them to air dry. We need to dry them else the oil won’t stick and they will taste watery.

5. Season – Put the beans in a bowl and toss with olive oil, salt and pepper.

6. Temperature – The beans can be used warm or at room temperature in this recipe, but not piping hot (else it makes the sauce melt).

Everything else

1. Golden panko – Mix the panko, parmesan and olive oil in a bowl. Then toast in a non-stick pan for 4 to 5 minutes until golden. Let it cool before using.

2. Whipped tahini yogurt sauce – Whisk the ingredients in a heatproof bowl just to combine. Microwave for 20 seconds on high, then whisk again. Watch as it transforms into almost like a softly whipped cream consistency! This can be used immediately, or set aside for a while (just microwave/whisk again if needed to loosen).

   No microwave? Set the bowl over a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

3. Assembling – Pile the green beans on a large plate. Pour the Whipped Tahini Yogurt Sauce over then pile the panko on top. Then serve!

4. Proof of tastiness – Look how happy I am!

Make-ahead dream

As mentioned from the outset, this dish came about because I was after a new green bean side dish that could be prepared ahead but with an element of “wow” factor. It’s coming up to holiday season, we can do better than plain steamed beans!! 😂

So the beauty of this recipe is that it can be entirely prepared ahead then assembled in a matter of minutes. It’s a dish that is intended to be served at room temperature, so there’s no reheating to be done.

Here’s how to make ahead:

1. Beans – Cook today, refrigerate overnight. Take out of the fridge and bring to room temperature, then toss in oil, salt and pepper just prior to serving (once tossed the oil starts to dull the vibrant green colour of the skin).

2. Whipped tahini sauce – Mix together, don’t microwave. Refrigerate overnight. Then do the microwave and finally whisk prior to serving. This sauce will lose the soft whipped texture the longer it sits out.

3. Parmesan panko topping – Make this the day before, let it fully cool then store in a container in the fridge overnight. Bring to room temperature before using.

4. Assembling – Then this part is really nice and quick. No fiddling, just spread the beans on a plate, smother with sauce and pile on the panko. Done!

Serve as a vegetable side dish. Though as I mentioned earlier, make it once, and you’ll see the snacking potential as everyone grabs the beans and munches on them like french fries! – Nagi x

Watch how to make it

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Green Beans with a Mountain of Panko

Recipe video above. My latest "wow-factor" green bean side dish invention which is quick, easy and a make-ahead dream. Blanched beans smothered in a pillowy tahini yogurt sauce piled high with a mountain of parmesan panko breadcrumbs – hence the name!

The sauce acts like a glue so you get a stack of crunchy parmesan panko in every-single-bite. Supposed to be a vegetable side dish but I snack on these like fries!!

Course Side Dish

Cuisine Western

Keyword green beans recipe, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling time 15 minutes minutes

Servings 6

Calories 188cal

Author Nagi

Ingredients

Beans:

• 700 g/1.4lb green beans , ends trimmed (Note 1)
• 1 tbsp extra virgin olive oil
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Whipped Tahini Yogurt:

• 1 cup plain yogurt
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
• 1 garlic clove , finely grated
• 1/2 tsp cooking/kosher salt

Parmesan Panko Mountain:

• 3/4 cup panko breadcrumbs (Note 3)
• 3 tbsp extra virgin olive oil
• 1/8 tsp cooking/kosher salt
• 1/4 cup parmesan , finely grated (tightly packed cup)

Cups – Metric

Instructions

Shortform recipe:

• Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble – beans, sauce then panko. Attack!

Full directions:

• Cook beans – Bring a large pot of water to the boil. Add beans, let it come back to the boil, cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking (there is NO NEED to use ice!).
• Season – Spread beans on a tea towel then dry with a 2nd tea towel. Transfer into bowl, toss with the oil, salt and pepper.
• Panko Mountain – Mix the ingredients in a bowl. Preheat a large non-stick pan on medium high. Add the panko mixture and stir for 4 – 5 minutes until golden brown. Transfer back into the bowl then let it cool.
• Whipped Tahini Yogurt – Whisk ingredients in a heat-proof bowl just to combine. Microwave for just 20 seconds on high, then whisk again for 10 seconds – it will resemble softly whipped cream. (Note 4) Use immediately or at room temperature.
• Assemble – Spread green beans on plate. Pour over sauce, pile on panko. Attack!

Notes

1. Bean trimming – If you’re making an effort, just trim the stem end. The pointy end doesn’t need to be trimmed and I think it looks pretty to keep it attached. But trimming just one end is a pain. Easy to do both ends!

2. Tahini – A paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify whether the tahini is hulled or un-hulled.

Use Chinese sesame paste as a sub if you have leftovers from another recipe I’ve shared, like this one or this one!

3. Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

4. No microwave? Use a bain-marie set up. Put the bowl on a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

5. Make-ahead: Cook beans, fridge up to 24 hours. Make tahini sauce day before, panko toasted up to 2 days before. Bring everything to room temp, toss beans in oil, salt & pepper. Whisk tahini, 20 seconds in microwave, whisk again. Then assemble!

Leftovers will keep for 2 days but the panko in contact with the yogurt does lose crunchiness. You can always make a big batch then reserve some of each component to assemble tomorrow.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 188cal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 592mg | Potassium: 368mg | Fiber: 4g | Sugar: 6g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 2mg

More green bean recipes

Had no idea I had so many green bean recipes!!

Parmesan Roasted Green Beans

Green Beans in Creamy Parmesan Sauce – with bacon!

Sautéed Green Beans with Garlic

Green Bean Salad

Green Bean Casserole perfection!

Ottolenghi’s Green Bean Salad

Chargrill Charlie’s Green Bean Avocado Salad (copycat!)

Green Bean recipes

Life of Dozer

Dozer being measured for something special….NOT an outfit!!! Stay tuned…

The post Green Beans with a Mountain of Panko appeared first on RecipeTin Eats.

The best potato salad is made by dousing hot potatoes with French Dressing so they take in the flavour before tossing in a creamy dressing. Complete with essential add-ins: bacon, cucumber and celery. Every bite is perfection!

Prefer no mayo? Try German Potato Salad, Red Potato Salad with Charred Corn, Lemon Potato Salad and Wickedly Delish Sweet Potato Salad.

A Potato Salad you’ll make again and again…

This is a potato salad recipe given to me by the mother of a friend. To respect her privacy, let’s call her Mrs B.

The very first time I heard how Mrs B makes her potato salad, I instantly knew that this was one that would stand out from the crowd of thousands – millions – of potato salad recipes “out there” in the world wide web.

The thing that makes it so special is pouring French Salad Dressing over the hot boiled potatoes. By dressing while hot, they absorb the French Salad Dressing flavour rather than just coating them. Which means, flavour inside the potatoes not just on the outside.

Combined with the creamy sour cream-mayonnaise dressing, salty bacon, and fresh bursts of celery, cucumber and onion, every mouthful is the perfect bite!

Plenty of dressing….but not overly greasy

The other thing I really like about this potato salad is the dressing. While I love a creamy dressing, I find using only mayonnaise too greasy. But I also don’t want to skimp on dressing. There’s nothing worse than a dry potato salad!

The solution: break up the richness of mayonnaise by combining with sour cream. I use a 50/50 ratio.

The addition of tang and hint of zing from a dab of Horseradish Cream also helps to cut through the richness. It’s optional but adds an extra little something-something to it.

And don’t forget, all this mingles together with the French Dressing the potatoes are soaked in!

After a creamy no-mayo version? Try this Creamy Yogurt Potato Salad Dressing – it’s terrific!

Ingredients for the Best Potato Salad

Here’s what you need to make the best potato salad on the block!

The potatoes and add-ins

• Potatoes – Potatoes vary widely in texture when cooked. For potato salad, I like to use starchy (floury) and all-rounder potatoes which become soft and fluffy when cooked and are a sponge to absorb the French dressing. The edges of the potato cubes mash up a bit when tossed with the dressing (nobody wants sharp-edged cubes in their potato salad!) and the surface becomes a little ragged so the creamy dressing clings to every surface

  Starchy/all-rounder potato types:
  – Australia: Sebago (dirt-brushed common potatoes), Coliban (white skin potatoes common at supermarkets)
  – US: Russet, Idaho and Yukon gold
  – UK: Maris Piper, King Edward, and Russet

  Waxy potatoes, on the other hand, do not absorb flavour nearly as well and have a firmer texture when cooked. While the potato cubes will hold their shape more perfectly when cooked with sharp cut edges, the surface is slippery so the dressing doesn’t adhere to it as well.

• Celery and cucumber – Welcome freshness! The celery is sliced finely so you get soft crunch but it becomes floppy rather than stiff sprigs sticking out. And the cucumber is finely diced rather than the typical slicing so you get great soft juicy little crunchy pops. Love!

• Raw onion (finely minced) – This cuts through the creaminess of the dressing and adds great subtle fresh flavour into the whole salad. The fact that it’s finely minced rather than just chopped or sliced helps – better dispersion throughout the whole salad plus you get the juiciness too. It kind of takes the place of garlic which I put in “everything” but is a little harsh in this particular potato salad.

• Bacon – Essential for a classic potato salad!

Dressing 1: The French Dressing

This is the dressing the hot potatoes soak up! The original recipe shared with me by Mrs B used store bought French Dressing which is an option. However, I just make my own – here’s all you need:

• White wine vinegar – The classic vinegar used for French dressing but can be substituted with apple cider vinegar, sherry or champagne vinegar (last resort: plain white vinegar).

• Olive oil is the oil of choice. The better the quality, the better the flavour!

• Dijon mustard – For flavour and thickening.

• Water – Missing from the photo! I use just 1 tablespoon of water to stretch out the dressing, rather than more oil (simply for health reasons).

• Garlic – flavour!

• Sugar – Just a touch, which takes the edge off the tang a bit too.

Dressing 2: The creamy dressing!

As noted right up front, I like my potato salad nice and creamy but I find just using mayonnaise is overly heavy. So I use a 50/50 sour cream/mayo combination.

(Reminder – mayo free version here!)

• Mayonnaise – Whole egg mayo is best as it is creamier and less tangy than ordinary mayonnaise. Readily available these days in grocery stores (it will say “whole egg mayo” on the label).

• Sour cream – Full fat please! Yogurt can be used as a substitute but sour cream does have a creamier mouthfeel.

• Horseradish cream – This is pickled fresh horseradish which has a zingy spiciness like wasabi. Because it’s pickled, it is vinegary. So this adds both a hint of spicy warmth and tang to the dressing.

  If you’re lucky enough to have fresh horseradish, use half the amount and add a couple of teaspoons of vinegar.

How to make potato salad

IMPORTANT! Creamy potato salads really are better made with starchy potatoes for texture and flavour, but you really need to take care not to overcook else they will crumble too much when tossing. Waxy potatoes would be easier to use because they hold their shape….but the eating part is not as good! I’ve done a lot of potato salad eating in my time to arrive at this conclusion.

1. Start in cold water – Cook cut potatoes starting in cold water. Never start potatoes in boiling water else they will cook too much on the outside before the inside cooks and crumble when tossed!

   Check frequently – Once the water comes up to the boil, start checking at 4 minutes and every 30 seconds thereafter. As soon as you can pierce a potato with almost no resistance, drain immediately. They will continue cooking with the residual heat.

2. French Dressing – Shake French Dressing ingredients in a jar until combined.

3. Creamy Dressing – Mix the ingredients in a bowl until smooth.

4. Soak hot potatoes – Gently transfer the potatoes in a bowl and pour over the French Dressing. Toss very gently using a rubber spatula. Minimum tosses just to coat, then set aside for at least 2 hours for the potatoes to cool and absorb the dressing. We are essentially marinating the potatoes here. You know this is going to be good!

   The cooled potatoes are also less fragile less susceptible to breaking when we mix with the remaining ingredients.

5. Add-ins – Add the cucumber, celery, onion, most of the bacon and all the creamy dressing. Toss gently until mixed through. If time permits, set aside for a few hours or better yet overnight, to let the flavours meld together. But honestly, even if you serve it straight away, it will still be the best potato salad of your life!

Proof of excellence

This potato salad will last 4 to 5 days in the fridge, and it just gets better with time. Make it once, and it will be a staple at all gatherings for years to come. I have never strayed from this recipe since the moment I tried it!

And as final proof of how great this potato salad is, even my mother who is a die-hard Japanese Potato Salad devotee couldn’t stop eating this. That’s just about the highest praise you can get.

Thank you Mrs B! – Nagi x

Watch how to make it

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The best Potato Salad

Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection!

Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!

Course Salad

Cuisine Western

Keyword Potato Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 – 8

Calories 329cal

Author Nagi | RecipeTin Eats

Ingredients

Potato Salad

• 1 kg / 2 lb potatoes peeled and cut into 2cm/ 3/4" cubes (Aus – Sebago, Colban; US – Russet, Idaho Yukon; UK – Maris Piper, King Edward) (Note 1)
• 2 tsp cooking / kosher salt , for cooking potatoes
• 250g / 8oz streaky bacon
• 1/2 cup French Dressing – homemade (below) or store bought (Note 2)
• 3/4 cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
• 1 cups celery, finely sliced diagonally (~ 2 ribs)
• 1/4 cup white onion, finely minced , ~ 1/2 onion (Note 3)

Potato Salad Dressing

• 1/3 cup mayonnaise , preferably whole-egg
• 1/3 cup sour cream , full fat (sub yogurt)
• 1 tbsp horseradish cream (or horseradish relish) (Note 4)
• 1/2 tsp cooking / kosher salt
• 1/4 tsp black pepper

French Dressing (essential! Note 2)

• 1 tbsp dijon mustard
• 2 tbsp white wine vinegar (sub apple cider vinegar)
• 1/4 cup extra virgin olive oil
• 1 tbsp water (for volume, rather than more oil)
• 1/2 tsp white sugar
• 1/2 garlic clove , finely grated or minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Cups – Metric

Instructions

• French Dressing – Shake ingredients in a jar until well combined.
• Cook potatoes (CAREFUL! Note 5) – Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
• Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
• Crispy bacon – Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.
• Creamy Dressing – Mix ingredients in a bowl until combined.
• Toss – Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.
• Serving – Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.

Notes

With many thanks to Mrs B, my friends’ mother who first introduced me to the game-changing French-dressing-doused-potatoes method!

1. Potato – use starchy/floury or all rounders rather than waxy ones as they will absorb and take in flavour better. They also slightly “mash” on the edges which is exactly how potato salad should be, in my opinion. Nobody wants to bite into flavourless bland potato chunks with sharp edges and slippery surface!

Read in post for notes on potato variety and why starchy is best.

2. French Dressing – Used to add flavour inside the potato pieces and this is what makes this potato salad so much better than the standard versions! The vinegar in the dressing also cuts through the richness of an otherwise very creamy dish.

3. White onion – Not as harsh as brown onion. Sub with 1 large eschallot (US: shallot) ie French onion, or  1/2 cup red onion or 1/3 cup brown onion finely minced.

4. Horseradish cream – Pickled fresh horseradish that adds a bit of wasabi-like spiciness and vinegar, balances richness of dressing (doesn’t make it spicy). If you are lucky enough to have fresh horseradish, use half the amount and add 2 teaspoons vinegar. Can skip and just add 2 teaspoons apple cider vinegar.

5. BOILING POTATOES – Take care as we are using starchy/floury potatoes which will crumble too much if overcooked. We want the edges slightly “mashed” once mixed with dressing (potato pieces should not have sharp corners!) but if they are overcooked they will break too much.

Start checking at 4 minutes and check every 30 seconds. Drain even if they still a touch too firm because they will keep cooking.

6. Leftovers will keep for 4 to 5 days. Always serve at room temp – creamier and you can taste the flavours better!

Nutrition per serving assuming 8 servings. This factors in 2 tablespoons of bacon fat discarded.

Nutrition

Serving: 310g | Calories: 329cal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 529mg | Potassium: 669mg | Fiber: 3g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 1mg

Originally published August 2014. This is such a staple recipe in my life, I had to re-publish it with a video, sparkling new photos and of course add a Life of Dozer section!!

The potato salad family

German Potato Salad

Wickedly Delish Sweet Potato Salad

Lemon Potato Salad

Red Potato Salad with Bacon and Corn (no mayo!)

Devour – Maple Sweet Potato Salad With Tamarind Dressing

Roasted Sweet Potato Salad with Honey Lemon Dressing

Summer salads I love

Pearl Couscous Salad

Italian Pasta Salad with Homemade Italian Dressing

Macaroni Salad

Wild Rice Salad

Sun-Dried Tomato Pesto Pasta Salad

The most amazing avocado pasta salad

Coleslaw

Pesto pasta salad

Antipasto Chickpea Salad

Pasta and Rice Salads

Life of Dozer

I was at the Good Food & Wine Show in Sydney on the weekend! JB and I were doing a cooking show on stage and book signings/meet ‘n greets.

The Fun Police (council) wouldn’t let Dozer into a food show. So I took the next best thing – a life size cardboard cut out. We’re getting a lot of mileage out of 2D Dozer! 😂

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The post The Best Potato Salad appeared first on RecipeTin Eats.

Pearl couscous is the giant form of the more common tiny couscous. Also known as gourmet and Israeli couscous, it’s like little pearls of pasta – hence the name! Makes a fabulous salad and is a great one to take to gatherings for something different that never fails to impress.

Pearl Couscous Salad

The immature child within wants to call this a Giant Couscous Salad. But the proper name is Pearl Couscous Salad, so I went with sensible. But now I’m kind of regretting it!

Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.

While the tiny couscous can be prepared by soaking in hot water, pearl couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.

What you need for this pearl couscous salad

I’ve given this salad a Mediterranean spin with a bright lemon dressing, pops of tomato, juicy crunch of cucumber and a good hit of fresh herbs. The combination of dill and coriander/cilantro is a firm favourite. If you haven’t tried it before, you’re in for a treat!

For the salad

• Pearl couscous (see photos above) – Giant couscous that are sold in packets labelled as such. Other names it goes by include gourmet couscous and Israeli couscous. Find it alongside ordinary tiny couscous, usually in the pasta aisle.

• Garlic, onion and vegetable or chicken broth – This is for cooking the pearl couscous. As mentioned above, I like to cook the couscous in flavour to make it more delicious. Try it once and you’ll never look back!

• Fresh herbs – Dill and coriander/cilantro are a wonderful combination that I love using. Really try not to skip the herbs as they lift the dish. But in my view, this is still worth making even if you do not have one or both of these as the couscous itself and dressing add great flavour into the salad.

  Best substitutes are: parsley (same quantity) or a bit of chives (say, 1/4 cup finely sliced). For a different flavour profile but something beautifully fresh, try mint and parsley, finely chopped. Add to taste. Be bold!

• Baby spinach – Leafy green of choice. Finely sliced so it tosses through the couscous.

  Alternatives: Baby rocket/arugula, torn by hand or chopped into smaller bits (so it tosses though well). Or finely sliced kale, but best to marinate it first to soften the tougher leaves. Follow directions in this recipe.

• Cherry tomatoes – For juicy pops and lovely colour. Ordinary tomato cut into chunks or large dice will also work.

• Cucumber – For fresh crunch. Nice textural contrast as there’s no nuts or anything else crunchy in this.

Lemon dressing

A bright lemon dressing is a natural pairing here. No surprises in the ingredients! If you don’t have Dijon Mustard, sub with ordinary yellow mustard. And the lemon juice can be substituted with apple cider vinegar or white wine vinegar.

How to make pearl couscous salad

The pearl couscous needs to be cooked around 1 hour in advance to give it sufficient time to cool before tossing with the salad ingredients. You can speed up the cooling process by spreading it on a tray and refrigerating it.

1. Sauté garlic and onion in a large saucepan or small pot over medium high heat until the onion is translucent and starting to brown.

2. Add couscous and stir, cooking for 1 minute, to coat it in the flavoured oil. Add the stock/broth and water. Then once it starts simmering, place the lid on and turn the heat down to medium low.

3. Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.

4. Cool – Use a fork to separate the couscous, then transfer into a large bowl to cool. The couscous will stick together into a big block. But don’t worry, it will separate when tossed with the dressing.

5. Dressing – Shake the ingredients together in a jar.

6. Toss! Add all the salad ingredients and fresh herbs into the bowl with the couscous then toss well with the Dressing. Serve immediately, at room temperature!

What to serve with this pearl couscous salad

Serve it as a meal in itself, which is what I often do, or as a side.

As a side dish, with the bright Mediterranean flavours in this, the obvious pairing would be all things Mediterranean like Greek Baked Chicken, Turkish lamb skewers, Greek Meatballs and Greek butterflied lamb leg. But I especially love serving this with African and Middle Eastern spiced things – like Chicken Shawarma which is pictured below. The fresh flavours of this pearl couscous salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours.

Other similar spiced mains include Middle Eastern Lamb Koftas, Lamb Shawarma (oh my, this is SO GOOD!), Moroccan Lamb Meatballs and the Jerk Fish I shared earlier this week (YES! It would be amazing with this!).

Deceptively large amount of greens!

There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1 1/2 cups of couscous. But the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.

Hidden veggies!

Salad that can be eaten with a spoon!

Why does it feel so immature that this appeals to me so much??? – Nagi xx

Watch how to make it

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Pearl Couscous Salad

Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).

Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Course Dinner

Cuisine Western

Keyword couscous salad, gourmet couscous salad, israeli couscous salad, pearl couscous salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 8 people

Calories 477cal

Author Nagi

Ingredients

Couscous:

• 2 tsp olive oil
• 1 garlic clove , minced
• ½ small onion , finely chopped
• 1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
• 1 1/2 cups vegetable or chicken broth , low sodium
• 1 cup water

Salad:

• 2 cucumbers , diced (about 2 cups)
• 250g / 8 oz cherry tomatoes , halved (about 2 cups)
• 3 cups baby spinach , finely sliced (Note 2)
• ¼ cup coriander / cilantro , finely chopped (or sub with parsley)
• ¼ cup dill , finely chopped

Lemon Dressing (Note 3):

• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove , minced
• 1 tsp sugar , optional
• 3/4 tsp cooking / kosher salt
• 1/2 tsp black pepper

Cups – Metric

Instructions

Couscous:

• Sauté onion & garlic – Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
• Couscous & broth – Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
• Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).

Salad:

• Dressing – Place Dressing ingredients in a jar and shake well.
• Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Notes

1. Pearl couscous is also known as Israeli Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.

In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.

2. Baby spinach – Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!

3. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.

4. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!

5. WHAT TO SERVE THIS WITH: This Pearl Couscous Salad has bright Mediterranean flavours so while the obvious pairing would be with all things Mediterranean, I think it goes particularly well with complex earthy flavours of Middle Eastern spices such as Chicken Shawarma, Middle Eastern Lamb Koftas and Turkish Koftas. Would also be stellar with Greek Meatballs, yoghurt marinated Greek Chicken (skip the wraps in the Gyros), Souvlaki, Portuguese Chicken (skip the bread), Slow Roasted Greek Lamb. See my Greek recipes here and Middle Eastern recipe here. (New addition: excellent with Jerk Fish!)

6. Serves 4 as a meal or 6 – 8 as a side. Nutrition is per serving, assuming 4 servings.

Nutrition

Calories: 477cal | Carbohydrates: 67g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 547mg | Potassium: 1352mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3582IU | Vitamin C: 116mg | Calcium: 270mg | Iron: 9mg

Originally published July 2017. Updated January 2023 with a name change from Israeli Couscous Salad to Pearl Couscous Salad due to the political sensitivity around the recipe name. The brand I used to use sold this type of couscous labelled as “Israeli couscous”. I don’t want my website to be a political forum so I’ve changed the name. And actually, these days most packets are labelled “pearl couscous”. Post has also been updated with an improved video worthy of this fabulous salad and refreshed photos. No change to recipe – it’s perfect as is!

MORE SUMMER SALADS to take to gatherings 

• Italian Pasta Salad

• Coleslaw

• Potato Salad and Lemon Potato Salad

• Wild Rice Salad <– reader fave!

• Everybody’s favourite Macaroni Salad

• Caprese Salad

• 12 Minute Sun Dried Tomato Couscous Salad

• Browse all Pasta Salads and Rice Salad

Life of Dozer

Teamwork! 😂 (Dozer on the left with this friend Aggie on the right!)

The post Pearl Couscous Salad appeared first on RecipeTin Eats.

Lovely caramelised edges on the sweet potato and marinating the kale to tenderise them are two tricks that make this salad tick. Tamarind and maple syrup teamed in the dressing is another – an unusual combo that works amazingly well here.

Find the recipe on page 192 of Dinner.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀

I’m not just doing this to torture you, I promise.

This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!

Curious about my cookbook?

• Read the cookbook overview

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Stay tuned for more on this page! Some cookbook exclusive recipes will have extra information added as well as extra tips. I am also looking at enabling comments for selected recipes so I can answer reader questions about cookbook recipes. I’m just a little snowed under during this launch period – book tours, getting 131 recipe videos out, launching the book overseas. Please bear with me! – Nagi x (10 October 2022)

The post Devour – Maple Sweet Potato Salad With Tamarind Dressing appeared first on RecipeTin Eats.