Pearl Couscous Salad
A recipe for Pearl Couscous Salad! Tender pearl couscous is tossed in a balsamic vinaigrette with cucumbers, cherry tomatoes, and feta.
Servings 4 Servings
Ingredients
Balsamic Vinaigrette:
- 1/4 cup (60 milliliters) olive oil
- 1 1/2 tablespoons (22 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) fresh lemon juice
- 2 teaspoons (10 milliliters) honey
- Salt and freshly ground black pepper to taste
Pearl Couscous Salad:
- 2 tablespoons (30 grams) unsalted butter
- 1 small onion peeled and diced
- 2 garlic cloves peeled and minced
- 2 cups (320 grams) Pearl couscous
- 2 1/2 cups (590 milliliters) water
- 1/2 teaspoon salt
- 2 mini cucumbers cut into half moon slices
- 8 ounces (227 grams) cherry tomatoes halved
- 6 ounces (170 grams) Feta cheese cut into 1/2 inch (1.25 centimeter) cubes or crumbled
- 1/4 cup (10 grams) fresh parsley chopped
Instructions
To make the Balsamic Vinaigrette:
- In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until blended.
- Set aside while you prepare the remaining ingredients.
To assemble the Pearl Couscous Salad:
- In a medium saucepan, melt the butter over medium heat.
- Add the onions and cook, stirring occasionally, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Stir in the couscous and cook, stirring constantly, until lightly toasted all over.
- Pour in the water and season with the 1/2 teaspoon salt.
- Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally (especially the sides and bottom to prevent sticking), until the water has been absorbed and the couscous is tender, about 10 minutes.
- Remove from heat and set aside for 10 minutes to cool.
- Transfer the couscous to the large bowl with the vinaigrette and toss well to coat.
- Toss in the cucumber, cherry tomatoes, Feta, and chopped parsley.
- Adjust salt and pepper to taste.
- Serve immediately or refrigerate for up to a day in advance and serve chilled.