Pearl Couscous Salad
Mediterranean Pearl Couscous Salad is a fresh and healthy vegetarian summer recipe that is loaded with protein from the chickpeas and full of colorful vegetables.
Servings: 4 servings
Ingredients
- 1 ½ cups pearl couscous
- 2 cups water
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 1 garlic clove grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- 2 Persian cucumbers diced
- 1 (15-ounce) can chickpeas rinsed and drained
- ½ cup sun-dried tomatoes diced or julienned
- ¼ cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 tablespoons chopped fresh mint
Instructions
- Bring the water and salt to a boil in a medium saucepan. Add the couscous, stir, cover, and reduce the heat to medium. Cook covered for 15 minutes, or according to package instructions, until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside to cool while preparing the rest of the ingredients.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, and black pepper until well combined. Add the cooled couscous on top along with the cucumbers, chickpeas, sun-dried tomatoes, feta cheese, parsley, and mint. Toss gently until everything is evenly combined.
- Serve at room temperature, or cover and refrigerate for about 1 hour if you prefer it chilled.
Notes
My Top Tip: Cook the couscous al dente so it doesn't get too soft and mushy.
Storage: Store leftover Mediterranean couscous salad in an airtight container. They will last up to 5 days in the fridge. Note that the sundried tomatoes may soften by the 5th day.
Nutrition
Serving: 2cups | Calories: 525kcal | Carbohydrates: 73g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 842mg | Potassium: 426mg | Fiber: 9g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 13mg
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