Ingredients
- 3 Cups Vegetable broth
- 2 Cups Pearl couscous
- 1 Cup Cherry tomatoes
- 1/2 English cucumber
- 1/2 Red onion, sliced thin or diced
- 1/2 Cup Feta cheese, crumbled
- 1/2 Cup Kalamata olives
- Salt and pepper to taste
DRESSING:
- 1/4 Cup Red wine vinegar
- 1/2 Cup Olive oil
- 1 Tablespoon Lemon juice
- 1 teaspoon Garlic, minced
- 1 teaspoon Oregano
- 1/2 teaspoon Dijon mustard
Instructions
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Bring 3 cups of Vegetable broth to a boil in a large saucepan over high heat. Â
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Add the couscous, lower the heat and simmer for approximately 15 minutes or until the couscous has absorbed the broth and is fluffy.Â
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Drain and set aside to cool.Â
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Meanwhile, cut the tomatoes, cucumber and onion and olives and place in a large bowl.Â
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Add the Feta cheese and the couscous to the bowl.Â
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Add all of the dressing ingredients in a mason jar and shake vigorously.Â
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Pour over the salad and stir to combine.Â
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Refrigerate until cold.Â
WHAT TO PAIR WITH THIS:
Notes
- The salad can be kept up to 4 days in an airtight container in the fridge. Do not freeze.Â
- Israeli couscous is made up of small, round granules that are a bit like pasta. 2-3 times larger than couscous. Pearl, or Israeli, couscous is roasted rather than dried, giving it a wonderful flavor and a chewy texture.
- Prep Time: 10 min
- Cook Time: 15 min