Summer Couscous Salad
Pearl couscous, fresh veggies, chopped parsley, crumbled feta, and a lemon vinaigrette make up this refreshing Summer Couscous Salad.
Ingredients
Summer Couscous Salad
- 1 cup pearl couscous cooked
- 1 cup cherry tomatoes halved
- 1 cucumber medium, diced
- 1/2 bell pepper diced
- 2/3 cup garbanzo beans drained
- 1/3 cup scallions sliced
- 2 tablespoons parsley finely chopped
- 1/4 cup feta crumbled
Lemon Vinaigrette
- 2 lemons juiced and zested
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1/2 teaspoon salt
- pepper to taste
Instructions
- First, cook the pearl couscous by following the directions on the box or container. I simply had to boil the couscous for about 10 minutes but instructions may vary.
- Once the couscous is cooked, set aside to cool. As the pearls cool, they might stick together. Once cooled, use a fork to gently fluff the couscous. By doing so the clusters should separate.
- Next, halve the cherry tomatoes, dice the cucumber, dice the bell pepper, drain the garbanzo beans, slice the scallions, and finely chop the parsley.
- To make the lemon vinaigrette, start by juicing and zesting 2 lemons into a mason jar. Add 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1 minced garlic clove, 1/2 teaspoon of salt, and pepper to the jar.
- Screw the lid back onto the mason jar and shake well.
- In a large bowl combine all the salad ingredients but leave the lemon vinaigrette for last.
- Drizzle on the lemon vinaigrette and stir with a spoon so that it completely coats the couscous and veggies, infusing the lemon flavor throughout.
- Refrigerate in a sealed container to keep fresh.