Pearl Couscous Salad with Feta, Tomato and Cucumber
A pearl couscous salad with feta, tomatoes and cucumber that gets one thing right that other versions miss — texture! The couscous is cooked until lightly chewy, and the mixture of crisp fresh vegetables and lemony dressing pulls it all together.
Ingredients
Lemon Dressing
- 2 tablespoons (ml) fresh lemon juice plus more as needed
- 1 teaspoon freshly grated lemon zest
- 1 small grated garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon crushed red chili or to taste
- ½ teaspoon kosher salt
- ¼ cup (60 ml) extra-virgin olive oil
Couscous Salad
- 1 cup pearl couscous
- Kosher salt
- 1 cup halved cherry tomatoes quartered
- ¼ cup thinly sliced red onion
- 3 chopped green onions including the green tops
- 1 teaspoon chopped jalapeño or serrano chili
- 2-3 chopped or sliced Persian cucumbers to make 1 cup
- ¼ cup torn fresh cilantro, parsley and/or mint leaves
- ½ cup crumbled feta cheese
Instructions
Make the dressing
- Whisk 2 tablespoons fresh lemon juice, 1 teaspoon freshly grated lemon zest, 1 small grated garlic clove, ½ teaspoon ground cumin, ½ teaspoon crushed red chili, ½ teaspoon kosher salt, and ¼ cup extra-virgin olive oil in small bowl until emulsified. You can also combine the ingredients in a lidded jar and shake well. The dressing will keep refrigerated up to 3 days.
Make the couscous salad
- Bring 2 quarts water to a boil in a saucepan with 1 tablespoon salt. Add 1 cup pearl couscous and cook 5 minutes, or until just al dente. To avoid overcooking ignore the package directions and taste test. Drain, transfer to a serving bowl and cool for 10 minutes.
- Add 1 cup halved cherry tomatoes, ¼ cup thinly sliced red onion, 3 chopped green onions, 1 teaspoon chopped jalapeño or serrano chili, and 2-3 chopped or sliced Persian cucumbers to the serving bowl along with the dressing, and toss gently to mix. Taste and add more lemon juice and salt as needed.
- Sprinkle the salad with ¼ cup torn fresh cilantro, parsley and/or mint leaves, and ½ cup crumbled feta cheese.
Notes
- You can combine all the ingredients for the salad a day or two ahead. Toss with the dressing when you're ready to serve or pack for lunch.
Nutrition
Calories: 249kcalCarbohydrates: 29gProtein: 7gFat: 12gSodium: 354mgFiber: 3gSugar: 3g
