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Pear Couscous Salad

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Cook Time
Couscous is an easy alternative to rice and pasta. This salad combines a light, savory herb dressing with two Northwest favorites — pears and hazelnuts. The addition of Jarlsberg cheese adds an additional creamy note to this flavorful salad.
  • Herb Dressing
  • ¼ cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • Ground black pepper
  • Salad
  • ¾ cup chicken broth
  • ½ cup, uncooked couscous
  • 1 teaspoon lemon juice
  • 1 Bosc USA Pear, cored and diced
  • ½ cup chopped green pepper
  • 2 tablespoons chopped hazelnuts
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  • 1 USA Bosc Pear, cored and sliced
  • 4 ounces sliced or cubed Jarlsberg or Swiss cheese

For dressing: Combine all ingredients and mix well.

yield: Makes about ⅓ cup

For salad: Bring broth to boil; add couscous and lemon juice. Cover and let stand 5 minutes or until couscous is tender and all liquid is absorbed. Toss with 2 tablespoons of herb dressing and cool. Add diced pear, green pepper, hazelnuts, parsley, and additional dressing to taste. Adjust seasoning with salt and pepper. Arrange couscous-pear salad, pear slices, and cheese on lettuce-lined plates.


  • Serving Size: 2.5 Cups
  • Calories: 330
  • Carbohydrate: 28g
  • Dietary Fiber: 3g
  • Protein: 13g

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