Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add pearl couscous toast it for about 2-3 minutes. Add water and bring to a boil for about 8-10 minutes until the couscous is “al dente” (follow the package instructions). Drain the couscous and set aside till it cools.
Add Colored peppers, Chickpeas, Red onion, Kalamata Olives, Parsley, Artichoke, Cherry tomato, Dried Cranberries, silvered almonds and Feta cheese.
Whisk together Olive Oil, Garlic, Oregano, lemon, Salt, Black Pepper, and Mustard. Taste and adjust seasoning as desired
Whisking vigorously allows the oil to create a thickened dressing and all the flavors blend together, creating this delicious salad dressing.
Pour dressing over the Mediterranean Pearl couscous salad. Stir to combine and Enjoy your salad!
Store leftover Pearl Couscous Mediterranean salad in an airtight container in the fridge for up to 4 days.
Try topping it with grilled chicken or shrimp
If Pearl Couscous is not available, you can substitute with regular couscous or orzo
For a richer taste, Prepare it, and set it aside for at least 1 hour in the fridge before serving.
It’s easy to prepare a night before. It even tastes better when it stays in this lemony herb dressing and absorbs all the flavor.
It works perfect for work or school lunch and parties.
Calories: 364kcal | Carbohydrates: 48g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 195mg | Potassium: 308mg | Fiber: 6g | Sugar: 6g | Vitamin A: 393IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 2mg