Perfect for meal prep, this party sized Couscous Salad with Garlic Confit Dressing is packed with powerful flavor combinations and a ton of veggies and fresh herbs!
The food so nice they named it twice
Israeli couscous, also known as pearl couscous, is a versatile and delightful grain that originated in the Middle East. With its small, round shape and slightly chewy texture, Israeli couscous adds a unique twist to salads, soups, and side dishes. Its ability to absorb flavors makes it an excellent base for both Mediterranean-inspired dishes and fusion creations, offering a satisfying and wholesome culinary experience. I love how versatile this ingredient is, I use it all the time!
What you’ll need to make this Couscous Salad with Garlic Confit Dressing
For the dressing
- Garlic Cloves
- Shallots
- Olive Oil
- Fresh Thyme
- Salt
- Pepper
- Fresh Lemon Juice
For the salad
- Israeli/Pearl Couscous
- Water or Broth
- Cherry Tomatoes
- English Cucumber
- Feta Cheese
- Fresh Basil
- Pine Nuts
- Salt
- Pepper
Tips for making this Couscous salad
Make sure to keep an eye on your roasting tomatoes, if they start to burn the flavor will be bitter!
Save the rest of your garlic confit in an airtight container in the fridge up to 3 weeks! You can use this in any dish you would use olive oil, like marinades, or sautéing veggies. Garlic confit is also delicious on toast!
You can definitely halve this recipe, I made it a large batch because I think of it as a great party dish or meal prep dish. Trust me you will be happy you have so much and it will be a party favorite!
Watch me make this delicious summer Couscous Salad with Garlic Confit Dressing in the video to the left!
What else is on the menu?
Couscous Salad with Garlic Confit Dressing
Ingredients
For the salad
- 2 cups Israeli/pearl couscous
- 8 cups water or broth
- 4 tbsp olive oil divided
- 4 cups cherry tomatoes sliced in half, 2 to be roasted and 2 fresh
- 1 English cucumber diced
- 1/2 cup pine nuts
- 1 cup feta cheese crumbled
- 1/4 cup basil chopped
- 1 tsp salt
For the dressing
- 10 cloves garlic peeled and whole
- 2 shallots peeled and sliced in quarters
- 1 1/2 cups olive oil
- 1 tsp pepper divided
- 2-3 fresh thyme sprigs
- 1/2 tsp fresh pepper
- 3 tbsp fresh lemon juice
Instructions
- First let’s make our garlic confit for the dressing. Preheat oven to 250F. In a small oven proof pot, like this small Dutch oven or a small glass baking dish, dump your garlic cloves and shallots in and cover with olive oil. Top with the 1/2 tsp salt, 1/2 tsp pepper, and fresh thyme sprigs. Cover and cook for 1 1/2 hours or until everything is bubbly and the garlic is easily smooshed. Pour into an air tight container and keep in the fridge for 3 weeks. You now have garlic confit as well as garlic infused olive oil!
- Next get your tomatoes roasting by preheating the oven to 400°F and placing parchment paper on a large baking sheet. Slice the 2 cups of cherry tomatoes in half, drizzle with 2 tbsp of olive oil, sprinkle with salt and pepper and toss. Making sure all the tomatoes are facing cut side up, roast for 15-20 minutes, or until they seem to be drying and wrinkly.
- Next make your couscous by sautéing it slightly in 1 tbsp of olive oil in a large pot over medium heat. Let it start to smell nutty and get slightly browned before adding your water/broth and 1 tsp salt. Bring to a boil and boil for 7-8 minutes or until the couscous is al dente. Drain and place couscous in a large bowl and drizzle with remaining 1 tbsp of oil. Stir to keep couscous from sticking. Let cool.
- Meanwhile roast your pine nuts on the stove in a large pan over medium high heat for about 5 minutes until they start to brown.
- Once everything is cool, add 3 tbsp of garlic infused olive oil, along with a couple of the actual cloves, to a large bowl. Add your fresh lemon juice, 1/2 tsp salt and 1/2 pepper and whisk to combine. Add your couscous on top of that and mix. Add in your roasted tomatoes, sliced fresh tomatoes, diced cucumber, feta cheese, pine nuts and basil. Toss well to combine and enjoy!
Notes
- Make sure to keep an eye on your roasting tomatoes, if they start to burn the flavor will be bitter!
- Save the rest of your garlic confit in an airtight container in the fridge up to 3 weeks! You can use this in any dish you would use olive oil, like marinades, or sautéing veggies. Garlic confit is also delicious on toast!
- You can definitely halve this recipe, I made it a large batch because I think of it as a great party dish or meal prep dish. Trust me you will be happy you have so much and it will be a party favorite!
This has been my favorite thing you’ve made. SOOOO GOOOODD!!!