Mediterranean Israeli (Pearl) Couscous Salad
25 min6 servings
A bright, herbaceous grain salad with toasted pearl couscous, feta, olives, tomatoes, and cucumber in a lemon-garlic dressing.
| prepPeel and/or seed cucumber if desired | ||||
| 225 g Israeli (Pearl) couscous | Toast couscous in oil, add water & salt, simmer 10 min | Whisk dressing, toss with couscous, chill 10 min | Add feta, olives, tomatoes, cucumber, onion, herbs & pine nuts | Season with salt & pepper, drizzle oil if needed, serve |
| 1 tablespoon extra-virgin olive oil (for toasting) | ||||
| 420 ml water | ||||
| 3 tablespoons extra-virgin olive oil (for dressing) | ||||
| 2 tablespoons lemon juice | ||||
| 1 small clove garlic, minced | ||||
| 115 g feta cheese, crumbled | ||||
| 150 g kalamata olives, pitted and halved | ||||
| 1 pint / 300 g cherry tomatoes, halved | ||||
| 300 g diced cucumber | ||||
| 80 g diced red onion | ||||
| 1/4 to 1/2 cup chopped fresh herbs (mint, parsley, basil, and/or dill) | ||||
| 2 tablespoons toasted pine nuts (optional) | ||||
| kosher salt and black pepper (as needed) | ||||
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