Pearl Couscous Salad

Name: Pearl Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 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; 2 tablespoons (30 grams) unsalted butter; 1 small onion; 2 garlic cloves; 2 cups (320 grams) Pearl couscous; 2 1/2 cups (590 milliliters) water; 1/2 teaspoon salt; 2 mini cucumbers; 8 ounces (227 grams) cherry tomatoes; 6 ounces (170 grams) Feta cheese; 1/4 cup (10 grams) fresh parsley

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings
4 Servings
Course
Salad
Cuisine
International

Pearl Couscous Salad

Iris Warren

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A recipe for Pearl Couscous Salad! Tender pearl couscous is tossed in a balsamic vinaigrette with cucumbers, cherry tomatoes, and feta.

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Ingredients

Servings

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

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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.