Pearl Couscous Salad
This pearl couscous salad is just what you need for all of your summer potlucks. The couscous is cooked in vegetable broth to make it fluffy and flavorful, then it’s combined with fresh veggies, feta cheese, and a zesty lemon vinaigrette for the ultimate Mediterranean flavor combination!
Servings: 8 people
Ingredients
- 2 tablespoons olive oil
- 2 cups pearl couscous
- 3 ½ cups vegetable broth
- ¼ cup lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley, chopped
- 1 cup English cucumber, chopped
- 1/2 cup grape tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- 1 recipe easy lemon vinaigrette
Instructions
- Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.
- Once the couscous is toasted, add in the vegetable broth, lemon juice, garlic powder, salt, and pepper. Bring the liquid to a rolling boil. Reduce heat to low, cover, and simmer the couscous for 13-15 minutes.
- Uncover the couscous and fluff with a fork. All of the liquid should be absorbed so continue to simmer for a few more minutes if there is liquid remaining.
- While the couscous cooks, prepare the vinaigrette by following the linked recipe and set it aside.
- Once the couscous is fully cooked and tender, remove it from the heat.
- Add the cucumber, tomatoes, red onion, parsley, feta, and vinaigrette. Gently toss to coat the ingredients and serve!
- Leftovers can be kept in an airtight container in the fridge for up to a week.
Nutrition
Calories: 220kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 763mg | Potassium: 151mg | Fiber: 3g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
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