This salad is a great side dish to the lamb kofta recipe that you can also find on the blog. If you cannot find pearl couscous at your local grocery store, you can always use traditional couscous and cook it according to the package directions.
This is also a great salad for a pot luck dinner. I often crumble up some feta in a small dish and place it next to the salad. This way the salad is both vegetarian and vegan friendly.
Summer Pearl Couscous Salad
Author: Penny
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
- 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).
- Meanwhile chop the tomatoes, cucumber, onion and black olives.
- To make the dressing, in a large bowl whisk the remaining olive oil, lemon juice and oregano. Add salt and pepper to taste.
- 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.
Leave a Reply