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Brown Butter Pearl Couscous Salad

This summer pearl couscous salad features brown butter sautéed corn and onions, crispy bacon, herb goat cheese, juicy cherry tomatoes, crunchy pine nuts, and fresh basil and lemon tossed together with pearl cous cous. It's the perfect simple but elevated dish for those busy back to school days ahead.
Course Salad, Side Dish
Prep Time 15 minutes
Servings 6 servings

Ingredients

  • 1 cup dry pearl couscous
  • 2 tablespoons salted butter
  • 2 ears of corn kernels cut off
  • Half a small red onion diced
  • 2-3 garlic cloves
  • 3-4 slices bacon cooked and chopped
  • 6 oz herb goat cheese
  • 2 tablespoons chopped basil
  • 3-4 tablespoons olive oil see note
  • Juice and zest of one small or medium lemon
  • Salt and pepper to taste

Instructions

  1. Cook the pearl couscous according to package instructions. Transfer to large bowl and allow to cool slightly.

  2. To a large skillet, add the salted butter. Cook over medium heat until bubbly and browned. Add in the corn and onion and cook for 2-3 minutes. Season with salt and pepper. Add in garlic and cook for another minute or until fragrant. Remove from pan and transfer to the bowl with the pearl couscous.

  3. Add in remaining ingredients and toss till combined. The goat cheese will slightly melt with the residual heat of the pearl couscous and help create a sauce along with the lemon juice, olive oil, and brown butter. Season with salt and pepper, to taste.

  4. Garnish with extra basil.
  5. Enjoy!

Recipe Notes

I add olive oil a tablespoon at a time until the salad is dressed to my liking. Add more or less to taste.