Fresh and flavourful, this pearl couscous salad makes a great side or a filling main.
We are always looking for ways to increase our veggie intake. It has to be something full of flavour. If it doesn’t taste good, it is definitely not getting eaten. With the price of groceries these days, food waste is just not an option.
This is a salad that’s perfect for cleaning out the fridge. Just use what you have. If I’m buying ingredients specifically for this pearl couscous salad, I love adding peppers, cucumbers and tomatoes. Herbs add even more freshness and the cilantro and mint is key for flavour.
Even without meat, this salad is protein rich with a whole can of chickpeas and with the addition of feta cheese. I prefer using crumbled feta so that the veggies are coated not only in the dressing but little bits of cheese.
Pearl couscous, also known as Israeli couscous, is bigger than regular couscous. It is toasted and then boiled and it is a big source of fiber.
No need to add another bottle of dressing to your fridge for this recipe. The ingredients are from the pantry and make a light but tasty dressing. Honey, garlic, lemon – simple ingredients but so much yum.
- 1 pepper, chopped
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- 1 540mL can chickpeas, rinsed
- 1/2 cup crumbled feta
- 1 cup pearl couscous (Israeli couscous)
- 1 1/4 cup chicken broth
- 1 TB olive oil
- 1/4 cup oil
- 1 TB rice vinegar
- 1 TB honey
- 1 TB minced garlic
- 1 TB lemon juice
- 1 tsp Dijon mustard
- In a large bowl, add the cut veggies and herbs.
- Add the rinsed chickpeas.
- For the couscous, heat the oil and toast the couscous for 1 or 2 minutes.
- Add the chicken broth and simmer, covered for 10 minutes.
- Turn off the heat and fluff.
- While the couscous is cooking, add the dressing ingredients into a mason jar and shake well.
- Add the cooled couscous and the dressing to the bowl with the veggies and combine.
- Top with feta.
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