Easiest Way to Cook Delicious Pearl couscous salad

Pearl couscous salad. This pearl couscous salad with feta cheese, fresh mint, and smoked paprika-lemon dressing is a delicious and easy meal to make. It's simple, healthy, and perfect for a light summer meal or side dish. In a large mixing bowl, place pearl couscous, cherry tomatoes, pomegranate seeds, spinach leaves and mint together and mix well.

Add a generous dollop of plain Greek yoghurt to serve. This Israeli Couscous Salad is a light and fresh side dish for summer! Bright flavors of lemon and herbs, along with cucumber, tomato and onion mixed with pearl couscous tastes delicious on its own as a light lunch or as a side dish for grilled meats at a BBQ or potluck. You can cook Pearl couscous salad using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pearl couscous salad

1. You need of Pearl couscous.
2. Prepare 375 ml of water.
3. It’s 250 ml of pearl couscous.
4. Prepare 10 ml of olive oil.
5. You need of Dressing.
6. It’s 60 ml of olive oil.
7. Prepare 5 ml of English mustard.
8. You need of TT salt.
9. It’s of TT pepper.
10. Prepare 10 of white balsamic vinegar.
11. You need 15 ml of lemon juice.
12. It’s of Salad.
13. Prepare 20 g of baby spinach.
14. Prepare 200 g of cooked beetroot.
15. Prepare 125 g of cucumber.
16. You need 150 g of cherry tomatoes.
17. Prepare 80 g of blueberries.
18. You need 1 of avocado.
19. Prepare 100 g of feta.
20. You need of TT salt.
21. It’s of TT pepper.

Also known as Pearl or Gourmet Couscous, the big brother version of the more common small couscous makes for fabulous salads and sides. The texture and taste of Israeli Couscous is like pasta – it is soft but a bit chewy, but has a pearly, slippery surface. This is a terrific nutritious loaded salad that's satisfying enough to have as a meal! This Mediterranean couscous salad (much like my earlier orzo salad) is just that!

Pearl couscous salad step by step

1. Bring 375ml (1.5 cups) of water to the boil..
2. Add the pearl couscous. Simmer gently for 10 to 15 minutes. Remove from heat, drizzle with olive oil and cool completely..
3. Dressing: In a jar mix the olive oil, mustard, salt, pepper, white balsamic vinegar and lemon juice..
4. Salad: Wash the baby spinach and add to salad bowl..
5. Add the cooled cooked pearl couscous..
6. Chop the cooked beetroot into small pieces. Add to the salad bowl..
7. Slice the cucumber into quarters. Add to the salad bowl..
8. Cut the cherry tomatoes into half. Add to to the salad..
9. Cut the blueberries into half. Add to the salad..
10. Cut the avocado into blocks. Add to the salad..
11. Cut the feta into small cubes. Add to the salad. Season with salt and pepper. Pour dressing over salad..

Nutty, chewy pearl couscous, joins in with protein-rich chickpeas, lots of chopped fresh veggies, and Mediterranean favorites like olives and artichokes. Serve it any time of the day and at any temperature. Remove from heat, drizzle with olive oil and cool completely. Dressing: In a jar mix the olive oil, mustard, salt, pepper, white balsamic vinegar and lemon juice. Salad: Wash the baby spinach and.