Pearl Couscous Salad
Pearl Couscous Salad is loaded with fresh vegetables and herbs, chewy couscous, feta cheese, and the most delicious lemony dressing.
Equipment
Ingredients
- 1 ½ cups (360 ml) water
- ½ teaspoon salt
- 1 cup (150 grams) dry pearl couscous/giant couscous
- 1 15-ounce can (400 grams) chickpeas rinsed and drained
- 1 12-ounce jar (340 grams) marinated artichoke hearts drained and roughly chopped
- 2 cups diced cucumber English or Persian cucumbers are best
- 2 cups (300 grams) cherry tomatoes halved
- 1 red onion finely diced
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- ½ cup (90 grams) kalamata olives pitted and sliced
- ⅓ cup (50 grams) feta cheese crumbled
For the dressing
- 3 tablespoons (45 ml) lemon juice
- 2 teaspoons lemon zest
- ¼ cup (60 ml) extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small saucepan, bring 1.5 cups of water to a boil, add ½ teaspoon of salt, and add the pearl couscous. Cover with a lid, and simmer on LOW heat for 9-10 minutes. If the water is not fully absorbed, drain it (you can rinse the couscous too if you feel like it’s too soft and you don’t want it to cook any further). And allow to cool completely.
- Make the dressing: combine all of the dressing ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly, and shake it until well combined and smooth, and emulsified.
- In a large bowl, combine the couscous with chickpeas, artichokes, cucumber, tomatoes, red onion, fresh mint and parsley, olives, and half of the feta cheese.
- Add the dressing to the salad, and toss gently to combine. Then top with the remaining feta and serve.
Notes
- If you don't find marinated artichokes in oil, you can substitute them with canned artichokes in water. They have less flavor, but the same lovely texture, and they'll pick up the flavor from the dressing.
- Depending on where you live, you might find artichokes in a slightly smaller jar than the 12-ounce ones found in the US. Don't stress, use whichever size you can find!
- Be sure to wash and dry the veggies and herbs well before chopping them. I like to use a mini salad spinner to wash parsley and mint leaves.
- Use English or Persian cucumbers instead of standard cucumbers. They're crunchier!
- For added flavor, cook the couscous in vegetable broth instead of plain water.
- For extra protein, top this salad with yogurt marinated grilled chicken, poached shrimp, or grilled salmon.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. This salad can also be made ahead of time! Wait to add the dressing until the day you'll serve it if you want the veggies to stay crisp.
Nutrition
Calories: 665kcal | Carbohydrates: 49g | Protein: 10g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 1985mg | Potassium: 296mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4330IU | Vitamin C: 99mg | Calcium: 157mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/pearl-couscous-salad/