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Summer Pearled Couscous Salad

Lunches and Salads

Summer Pearled Couscous Salad

@gatherednutrition

Serves 4 to 6

Ingredients

For the dressing

  • 1/4 cup olive oil, or 1/4 – 1/3 cup Greek yogurt and 1 Tbsp olive oil
  • 1/4 cup fresh squeezed lemon juice (about 3 lemons)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp diced shallot or red onion
  • 1/4 fresh basil, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • Salt and pepper, to taste

For the salad

  • 1.5 cups uncooked pearl (Israeli) couscous
  • 3 baby cucumbers (or 1 English cucumber), diced
  • 1/2 cup diced radishes (3-4)
  • 4-5 oz feta

Directions

  1. Cook couscous according to package instructions. Drain well and allow to cool.
  2. Meanwhile, whisk all vinaigrette ingredients together and set aside.
  3. Mix cooled couscous with veggies, feta, and vinaigrette. Serve as a side, as a main with Lemon Dijon Chicken, or store leftovers for up to four days in the fridge.

Recipe credited to @gatherednutrition. Shared for documentation; please support the original creator. See our legal notice.