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Pearl Couscous Salad

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

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

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:
    Cup of Yum
  1. In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until blended.
  2. Set aside while you prepare the remaining ingredients.
To assemble the Pearl Couscous Salad:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the onions and cook, stirring occasionally, until softened.
  3. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  4. Stir in the couscous and cook, stirring constantly, until lightly toasted all over.
  5. Pour in the water and season with the 1/2 teaspoon salt.
  6. 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.
  7. Remove from heat and set aside for 10 minutes to cool.
  8. Transfer the couscous to the large bowl with the vinaigrette and toss well to coat.
  9. Toss in the cucumber, cherry tomatoes, Feta, and chopped parsley.
  10. Adjust salt and pepper to taste.
  11. Serve immediately or refrigerate for up to a day in advance and serve chilled.