Mediterranean Pearl Couscous Salad

Pearl couscous has always been intriguing, yet I have never tried it...until now.

Pearl couscous is balls of toasted semolina flour. Texture is somewhat chewy and similar to acini de pepe (pasta).

Combining pearl couscous with ingredients typically found in a Mediterranean style salad is a great combo. This is a great salad on its own or can be served on the side of grilled chicken or seafood. 

Many salads require marinating for a day or so to provide the best flavor. This salad can be consumed immediately after assembling or refrigerated for a day. Either way, delicious!

INGREDIENTS

• 1 cup pearl couscous
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon garlic, grated
• 1 teaspoon salt
• 12 ounces cherry tomatoes, sliced 
• 1 cup kalamata olives, sliced
• 1 English cucumber, diced
• 1/2 cup garlic and herb feta cheese, diced
• 1 small red onion, diced fine

DIRECTIONS:

1. Boil couscous in 1 1/2 cups water until tender, approximately 6 minutes. Drain and rinse with cold water. Set aside.
2. Combine lemon juice, olive oil, grated garlic and salt. Set aside.
3. Combine tomatoes, olives, cucumber, feta cheese and red onion with drained couscous and lemon juice/olive oil mixture.
4. Salad can be served immediately or refrigerated for a day prior to serving.