Deep-Fried Pearl Couscous Salad with Peanut-Ginger Dressing

This composed salad centers on the textural transformation of pearl couscous. By forming the cooked grains into seasoned cakes and deep-frying them, we create a dish with a compelling contrast between a hot, crispy exterior and a soft, savory interior. The supporting elements—a crisp raw vegetable slaw and a vibrant dressing built on the West African aromatic base of ginger, garlic, and scallion—provide a cool, fresh counterpoint that makes the entire dish substantial and complete.

Prep time: 25 minutes Cook time: 20 minutes Servings: 4

Ingredients

• Pearl (Israeli) couscous
• Neutral oil, for frying
• All-purpose flour
• One large egg
• Scallions
• Fresh ginger
• Garlic cloves
• Fine sea salt
• Freshly ground black pepper
• Smooth, unsweetened peanut butter
• Limes
• Honey or agave nectar
• Scotch bonnet or habanero pepper
• Small head of green cabbage
• Carrots
• One English cucumber
• Roasted, unsalted peanuts
• Fresh cilantro

Instructions

1. Cook the pearl couscous in lightly salted water according to package instructions, then drain well and spread on a baking sheet to cool completely.
2. While the couscous cools, prepare the dressing by whisking together the peanut butter, the juice of one lime, honey, a tablespoon of hot water, one minced garlic clove, and one teaspoon of grated ginger until smooth.
3. Finely slice the scallions, finely mince two cloves of garlic, and grate one tablespoon of fresh ginger.
4. In a large bowl, combine the cooled couscous, the sliced scallions, minced garlic, grated ginger, the egg, and the all-purpose flour.
5. Season the couscous mixture generously with salt and pepper, then mix gently until it holds together.
6. Using damp hands, form the mixture into twelve small, flattened patties about two inches in diameter.
7. Pour neutral oil to a depth of at least one inch in a heavy-bottomed pot or Dutch oven and heat to 350°F (175°C).
8. Fry the couscous patties in batches for 2–3 minutes per side, until deeply golden brown and crisp.
9. Transfer the fried patties to a wire rack and sprinkle lightly with salt.
10. Prepare the salad base by thinly shredding the cabbage, grating the carrots, and thinly slicing the cucumber.
11. To serve, arrange a bed of the shredded vegetables on each plate, place three warm couscous patties on top, drizzle with the peanut-ginger dressing, and finish with a scattering of chopped roasted peanuts and fresh cilantro leaves.

Notes

The key to patties that hold their shape is using cooled, relatively dry couscous; steaming hot or wet grains will not bind properly. For a more pronounced and authentic heat, add a very finely minced sliver of Scotch bonnet pepper to the dressing, adjusting the amount to your preference.

For a sharper, fruitier acidity than lime provides, you can substitute red wine vinegar in the dressing. Its bright notes cut beautifully through the richness of the fried couscous and peanut dressing, offering a different but equally compelling balance to the finished dish.