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Pearl Couscous Salad with Tomato, Cucumber, and Feta Recipe

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4.3 from 3 reviews

A refreshing and flavorful Pearl Couscous Salad featuring toasted pearl couscous, fresh cherry tomatoes, crisp cucumbers, and zesty lemon vinaigrette. Enhanced with crumbled feta, fresh herbs, and optional pine nuts, this salad is perfect for a light meal or side dish, ready in under 30 minutes.

Ingredients

Couscous

  • 1 Tablespoon olive oil
  • 1 cup dried pearl couscous
  • 1 and 1/3 cups water

Dressing

  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon vinegar (red wine vinegar)
  • 1-2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 6-8 cranks freshly ground black pepper

Salad Ingredients

  • 1 pint cherry or grape tomatoes, halved
  • 1/2 English cucumber or 2 Persian cucumbers, cut into coins
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley or mint, chopped or torn
  • 2 Tablespoons pine nuts (optional)

Instructions

  1. Toast the couscous: In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add 1 cup dried pearl couscous and stir frequently for about 2 minutes until it turns lightly toasted and golden brown.
  2. Cook the couscous: Pour in 1 and 1/3 cups water, increase heat to high until boiling, then reduce to low. Cover the pan and simmer for 10-12 minutes until the couscous is tender and liquid is absorbed. Remove from heat and let it cool for 5-10 minutes.
  3. Prepare the dressing: In a small jar or measuring cup, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Shake or whisk vigorously until well blended.
  4. Assemble the salad: In a large serving bowl, mix the cooled couscous with halved cherry tomatoes, cucumber coins, and thinly sliced red onion.
  5. Add dressing and toss: Drizzle the prepared dressing over the salad ingredients then toss thoroughly to distribute the flavors.
  6. Garnish and serve: Sprinkle crumbled feta cheese, fresh herbs (parsley or mint), and pine nuts (if using) over the salad. Toss gently one more time. Serve chilled or at room temperature.

Notes

  • For best texture, toast the couscous before cooking to enhance its nutty flavor.
  • Adjust garlic quantity based on personal preference.
  • Pine nuts add a nice crunch but can be omitted for a nut-free version.
  • The salad keeps well refrigerated for up to 2 days.
  • Use fresh herbs like mint or parsley to brighten the flavor.

Find it online: https://recipeplenty.com/pearl-couscous-salad-with-tomato-cucumber-and-feta-recipe/