Pearl Couscous Salad with Feta, Tomato and Cucumber
Serves 6
10 mins prep
15 mins cook
25 mins total
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.
Lemon Dressing
Couscous Salad
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.