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pearl couscous salad

Pearl Couscous Salad

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

Turmeric Couscous

  • 1 1/2 cups pearl couscous, also called Israeli couscous
  • 1 3/4 cups water
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/8 tsp cinnamon

Salad

  • 2 persian cucumbers, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 can chickpeas drained and rinsed, 15 oz
  • 1/2 cup crumbled feta cheese
  • 1/4 red onion, chopped
  • 1/4 cup parsley, chopped
  • 2 tbsp fresh mint leaves, chopped

Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, crushed
  • Salt u0026 pepper

Directions

  1. Add the pearled couscous to a pot with 1 tbsp of olive oil. Toast on medium heat for 2-3 minutes, until the couscous is slightly browned.
  2. Add in the turmeric, cinnamon and salt and toss together with the toasted couscous for another minute.
  3. Pour the water into the pot, cover it and bring it to a boil. Once boiling, reduce to simmer and cook for 10-12 minutes, until all of the water is absorbed.
  4. Once done, set aside and let cool for 10 minutes. Fluff with a fork and adjust salt if needed.
  5. Mix the dressing together and toss it with the salad.
  6. When the couscous has cooled, add it to a large bowl and add all of the salad toppings.
  7. Top with fresh parsley and extra feta cheese.
  8. Leftovers will stay fresh in the fridge for up to 5-6 days. You can serve this cold or at room temp.