Mediterranean Pearl Couscous Salad
Ingredients
- • 300 g pearl couscous
- • 480 ml vegetable broth
- • 200 g cucumber
- • 250 g cherry tomatoes
- • 150 g red bell pepper
- • 75 g red onion
- • 100 g kalamata olives
- • 150 g feta cheese
- • 20 g fresh parsley
- • 10 g fresh mint
- • 60 ml lemon juice
- • 80 ml extra virgin olive oil
- • 2 cloves garlic
- • 5 ml dried oregano
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Bring vegetable broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes until tender and liquid is absorbed.
- 2
Fluff couscous with a fork and transfer to a large bowl. Let cool for 10 minutes.
- 3
Meanwhile, dice cucumber and bell pepper into small cubes. Halve cherry tomatoes. Finely dice red onion. Pit and halve olives if whole.
- 4
Crumble feta cheese into chunks. Chop parsley and mint leaves.
- 5
For the dressing, whisk together lemon juice, olive oil, minced garlic, and oregano in a small bowl. Season with salt and pepper.
- 6
Add all vegetables, olives, feta, and herbs to the cooled couscous. Pour dressing over the salad and toss gently to combine.
- 7
Let salad rest for 15 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- 8
Serve at room temperature or chilled. Can be made up to 2 days ahead.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a great couscous salad is letting it cool completely before adding the vegetables - this prevents wilting and keeps everything crisp. For a vegan version, simply omit the feta or substitute with chickpeas for added protein."
