Mediterranean Pearled Couscous Salad

Mediterranean Pearled Couscous Salad

  • Prepare: 10M
  • Cook: 20M
  • Total: 30M
Mediterranean Pearled Couscous Salad

Mediterranean Pearled Couscous Salad

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 cup Baby arugula
    • 1/4 cup Basil, fresh
    • 1 cup Cherry tomatoes
    • 1 15 ounce can Chickpeas
    • 1 clove Garlic
    • 1 tbsp Lemon, zest
    • 1 Shallot, chopped (about 1/4 cup, large
  • Condiments

    • 1/3 cup Kalamata olives
    • 2 tbsp Lemon juice, fresh
  • Pasta & Grains

    • 1 cup (israeli couscous, pearled
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 1/2 tsp Kosher salt
  • Oils & Vinegars

    • 5 2/3 tbsp Olive oil, Extra Virgin
  • Dairy

    • 1/2 cup Feta
  • Liquids

    • 1 1/4 cups Water
  • Time
  • Prepare: 10M
  • Cook: 20M
  • Total: 30M

Found on

Description

recipes with great taste

This salad is easily made a day in advance of serving, through addition of the olives, and stored, covered, in the refrigerator. If making ahead, the flavors of the vinaigrette will really have a chance to soak into the couscous. For best results, return to room temperature and hold arugula, basil, and Feta to add shortly before serving.

Ingredients

  • 1 cup pearled (Israeli) couscous
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 -1/4 cups water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 1 large shallot, chopped (about 1/4 cup)
  • 1/2 teaspoon kosher salt, plus additional, to taste
  • 1/2 teaspoon freshly ground black pepper, plus additional, to taste
  • 15 ounce can chickpeas, rinsed and drained (or equivalent amount dried chickpeas, cooked)
  • 1 cup quartered cherry tomatoes
  • 1/3 cup halved Kalamata olives
  • 1/2 cup roughly chopped baby arugula
  • 1/4 cup chopped fresh basil
  • 1/2 cup crumbled Feta (I use French), plus additional for serving

Directions

  • Heat 2 teaspoons oil in a saucepan over medium-high heat. Add couscous and cook, stirring, until toasted, about 4 minutes. Add water and a pinch of salt and bring to a boil. Cover, lower heat, and simmer until water is absorbed and couscous is al dente, about 8-10 minutes.
  • While couscous is cooking, whisk together remaining 5 tablespoons extra virgin olive oil, lemon juice and zest, garlic, shallot, 1/2 teaspoon Kosher salt, and 1/2 teaspoon pepper in a large bowl. Add warm, cooked couscous and stir to coat. Stir in chickpeas and tomatoes. Let stand 10 minutes.
  • Add olives, baby arugula, and basil. Gently fold in crumbled Feta and season to taste with salt and pepper. Serve with a little additional Feta crumbled over the salad on the platter, if desired. Salad is best enjoyed at room temperature.
  • Serves: 3-4 generously or 6-8 as a side dish
  • Prepare: PT10M
  • Cook Time: PT20M
  • TotalTime:
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Title:

Mediterranean Pearled Couscous Salad

Descrition:

This Pearled Couscous Salad is a bright and fresh side dish or meatless main dish that's perfect for weeknight dinner or easy summer entertaining.

Mediterranean Pearled Couscous Salad

  • Produce

    • 1/2 cup Baby arugula
    • 1/4 cup Basil, fresh
    • 1 cup Cherry tomatoes
    • 1 15 ounce can Chickpeas
    • 1 clove Garlic
    • 1 tbsp Lemon, zest
    • 1 Shallot, chopped (about 1/4 cup, large
  • Condiments

    • 1/3 cup Kalamata olives
    • 2 tbsp Lemon juice, fresh
  • Pasta & Grains

    • 1 cup (israeli couscous, pearled
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 1/2 tsp Kosher salt
  • Oils & Vinegars

    • 5 2/3 tbsp Olive oil, Extra Virgin
  • Dairy

    • 1/2 cup Feta
  • Liquids

    • 1 1/4 cups Water

The first person this recipe

stripedspatula.com

stripedspatula.com

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Found on stripedspatula.com

Striped Spatula

Mediterranean Pearled Couscous Salad

This Pearled Couscous Salad is a bright and fresh side dish or meatless main dish that's perfect for weeknight dinner or easy summer entertaining.