Mediterranean Pearl Couscous Salad#Authormarathon. This Mediterranean pearl couscous salad recipe is loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash.
This is the And that is how this Mediterranean Pearl Couscous Salad was born.
I've made it twice in the last two days, you guys!
Once for bringing life to the idea.
You can cook Mediterranean Pearl Couscous Salad#Authormarathon using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mediterranean Pearl Couscous Salad#Authormarathon
- You need 1 cup of pearl couscous.
- Prepare 1 1/2 cups of water.
- Prepare 1 tsp of olive oil.
- Prepare 1 cup of cherry/plum tomatoes, cut into halves.
- You need 1 cup of diced cucumber.
- Prepare 10-12 of olives of your choice, sliced.
- It's 1/4 cup of chopped spring onion.
- Prepare 10-12 of mint leaves.
- Prepare 1/4 cup of lightly roasted pine nuts.
- You need 1/2 cup of (approx 70-80g) feta cheese cut into small cubes or crumbled.
- You need of Lemon Zaatar Dressing:.
- You need 1/4 cup of lemon juice.
- You need 1 tsp of lemon zest.
- Prepare 1/4 cup of olive oil.
- You need 1/2 tsp of Himalayan salt or normal salt.
- You need 1 tsp of zaatar.
A simple salad loaded with lots of fresh veggies and an easy dressing makes this great for a meal on its own or a delicious side dish! Pearl or Israeli couscous has quickly become one of our favorite grains to use in salads, especially for summer dining, especially in cold salads like this Mediterranean couscous salad. Did you know that Isreali couscous is actually a pasta? In the Middle East we are more used to regular fine couscous than this pearl couscous.
Mediterranean Pearl Couscous Salad#Authormarathon instructions
- Preparation of the couscous: Boil the measured water in a saucepan over medium heat..
- Add the couscous to the boiling water. Mix well and let it cook for 8-10 minutes or till its just done. Like normal pasta it should be al dente and not overcooked..
- Drain out any extra water. Add 1 tsp olive oil. Mix well and put it into a serving bowl. Let it cool down a bit..
- Add the cucumber, mint, olives, tomatoes, pine nuts and spring onions. Mix well. Add the feta cheese and mix it in gently..
- Preparation of the Lemon Zaatar Dressing: Mix all the ingredients in a jar and give it a good shake. Leave the dressing in the jar to carry..
- Drizzle the dressing over the salad, mix gently and serve..
- Tips:.
- Keep the salad in the fridge till required. Add veggies like bell pepper. If you don’t have zaatar, add dried mixed herbs instead..
I wanted to try these big pearls for a new look and it did This Mediterranean couscous salad is great on its own as a light vegan lunch or as a healthy side to your dinner. There's no reason for boring side salads with this easy-to-make Mediterranean pearl couscous, bocconcini and tomato mix - by Chantal Walsh. This lentil and pearl couscous salad with plenty of vegetables and a vinaigrette dressing is similar to salads you'd find in the fancy deli section at the grocery. Recipe: Mediterranean Cauliflower Couscous Salad. by Andrea Bemis. The Mediterranean flavors really shine in this simple spring salad and the roasted chickpeas add a lovely crunch.
