Pearl Couscous Salad
Servings: 4 people
- 1½ cups (250 grams) pearl couscous + 4 cups/1 liter water or vegetable broth & 1 tablespoon salt
- 2 cups (300 grams) cherry tomatoes halved
- 1½ cups (190 grams) cucumber diced
- 1 cup (130 grams) green bell pepper diced
- 4 (4) scallions thinly sliced
- 1 can (15 ounces) (240 grams) chickpeas or 3 cups cooked chickpeas
- ½ cup (70 grams) kalamata olives
- ½ cup (60 grams) sun-dried tomatoes in oil sub crumbled feta
- 1 cup (25 grams) flat-leaf parsley sub 1 teaspoon dried oregano
For the Dressing
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- 2 tablespoons (2 tablespoons) lemon juice
- 1 tablespoon (1 tablespoon) Dijon mustard
- 1 tablespoon (1 tablespoon) maple syrup
- 1 clove (1 clove) garlic grated
- ¾ teaspoon (¾ teaspoon) salt + pepper to taste
- 1 teaspoon (1 teaspoon) cumin optional
- Cook Couscous – Boil 1½ cups pearl couscous in salted water or broth for 7–10 minutes until al dente. Drain, transfer to a bowl, and let cool for 10 minutes.
- Prep Veggies – Chop 2 cups cherry tomatoes, 1½ cups cucumber, 1 cup green bell pepper, 4 scallions, ½ cup kalamata olives, ½ cup sun-dried tomatoes in oil, and 1 cup flat-leaf parsley. Rinse 1 can (15 ounces) chickpeas. Add everything to the cooled couscous. Optionally, crumble in the feta.
- Make Dressing – Whisk 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 clove garlic, ¾ teaspoon salt, 1 teaspoon cumin, and pepper. Pour over the salad and toss to combine.
- Serve – Adjust seasoning to taste. Top with sumac onions, jalapeños, pine nuts, or yogurt-tahini sauce if desired. Serve cold or at room temp.
