Pearl Couscous Salad
A vibrant and satisfying salad featuring pearl couscous, fresh vegetables, and a tangy dressing.
Equipment
- Medium Saucepan
- Mixing Bowl
- Small Bowl or Jar
Ingredients
Ingredients
- 1 cup Pearl Couscous The main ingredient, made from semolina flour.
- 1.25 cups Vegetable Broth or Water Preferably vegetable broth for added flavor.
- 1 cup Cherry Tomatoes, halved Adds sweetness and color.
- 1 cup Cucumber, diced Provides a refreshing crunch.
- 0.5 cup Red Bell Pepper, diced Adds sweetness and tang.
- 0.25 cup Red Onion, finely chopped Enhances flavor with a sharp bite.
- 0.5 cup Parsley, chopped Brings brightness and herbaceous quality.
- 0.25 cup Feta Cheese, crumbled Adds a salty, creamy element (optional).
- 0.25 cup Olive Oil Key component of the dressing.
- 2 tablespoons Lemon Juice Provides acidity and freshness.
- Salt and Pepper, to taste Essential for seasoning.
Instructions
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, stir, reduce heat to low, cover, and simmer for 8-10 minutes until tender.
- While the couscous cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and finely chop the red onion and parsley.
- Once cooked, remove the couscous from heat, let it cool for 10 minutes, and fluff with a fork.
- In a large mixing bowl, combine the couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. If using, add crumbled feta cheese.
- In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
- Let the salad sit for 15-30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley or feta if desired.
Notes
This salad can be made ahead of time and stored in the refrigerator for 3-4 days. Consider adding proteins like chickpeas or grilled chicken for a heartier meal.