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Greek Israeli Couscous Salad

Mediterranean Pearl Couscous Salad


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5 from 1 review

  • Total Time: 25 min
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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

  1. Bring 3 cups of Vegetable broth to a boil in a large saucepan over high heat.  

  2. Add the couscous, lower the heat and simmer for approximately 15 minutes or until the couscous has absorbed the broth and is fluffy. 

  3. Drain and set aside to cool. 

  4. Meanwhile, cut the tomatoes, cucumber and onion and olives and place in a large bowl. 

  5. Add the Feta cheese and the couscous to the bowl. 

  6. Add all of the dressing ingredients in a mason jar and shake vigorously. 

  7. Pour over the salad and stir to combine. 

  8. Refrigerate until cold. 

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. 
  • 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

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