Summer Pearl Couscous Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 1½ cups diced tomatoes or halved chopped grape tomatoes
  • ¾ cup English cucumber, diced
  • ½ medium red onion, chopped
  • ¼ cup sun-dried black olives, pitted and chopped
  • Salt and pepper
  • ¼ cup olive oil plus 1 tablespoon divided
  • Juice of half a lemon, approximately 2 tablespoons
  • A good pinch of dried oregano
  • 1 cup pearl couscous
  • Approximately 2 cups vegetable stock
  • 3 tablespoons crumbled feta, optional
Instructions
  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the couscous and toast for approximately two minutes making sure to coat the couscous with the oil and to stir constantly. Add the vegetable stock and cook until just tender (about 10 minutes).
  2. Meanwhile chop the tomatoes, cucumber, onion and black olives.
  3. To make the dressing, in a large bowl whisk the remaining olive oil, lemon juice and oregano. Add salt and pepper to taste.
  4. Add the veggies and the partially cooled couscous to the large bowl with the salad dressing and toss well. Serve with some crumbled feta (optional) at room temperature.
Recipe by Swine + Wine at https://www.swineandwine.ca/summer-pearl-couscous-salad/