Mediterranean Pearl Couscous Salad
Ingredients (Serves 4-6):
For the Salad:
- 1 cup pearl couscous
- 1 1/4 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, torn or chopped
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp red wine vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Instructions:
1. Cook the Couscous:
In a medium saucepan, bring water or vegetable broth to a boil.
Add the pearl couscous, reduce the heat to low, and simmer uncovered for 8-10 minutes, stirring occasionally, until the couscous is tender.
Drain any excess liquid and set aside to cool.
2. Prepare the Vegetables:
While the couscous is cooling, chop the cherry tomatoes, cucumber, red onion, and fresh herbs.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey (or maple syrup), dried oregano, salt, and pepper until well combined.
4. Assemble the Salad:
In a large mixing bowl, combine the cooled couscous, chopped vegetables, chickpeas, and fresh herbs.
Pour the dressing over the salad and toss until everything is well coated.
5. Add the Toppings:
If desired, sprinkle crumbled feta cheese on top for an extra burst of flavor.
Tips & Variations:
Add Kalamata olives for a salty bite.
Swap chickpeas with white beans or omit them for a lighter version.
Use whole wheat pearl couscous for added fiber.
This Mediterranean salad is refreshing, hearty, and perfect for meal prep or potlucks!