This summer salad boasts a tabbouleh-level quantity of herbs, packing in an equal ratio of fresh herbs to grain. Tossed with a lemony vinaigrette and dotted with bright cherry tomatoes, it veers off from traditional tabbouleh with the use of pearl couscous, which has a fun, more substantial texture than the traditional bulgur. Topped with large slabs of feta and extra olive oil, this salad is sure to satisfy for a summery lunch, brunch or side.
This salad stores well in the refrigerator for a couple days, so it makes an easy grab-and-go lunch or make-ahead summer side for a barbecue.
Uber-Herby Pearl Couscous Salad with Tomatoes and Feta
Serves 4
INGREDIENTS
1¾ cup pearl couscous (Israeli couscous)
1 bunch green onions, thinly sliced
2½ cups chopped fresh herbs, such as a combination of parsley, dill and mint
1½ cups sliced cherry tomatoes
3 tablespoons fresh-squeezed lemon juice
4 tablespoons olive oil
1 teaspoon salt
Fresh cracked pepper
4 slices of feta cheese, about ¼-inch thick
Extra olive oil and herbs for garnish
DIRECTIONS
Bring 2 cups salted water to a boil in a small saucepan. Add the couscous, return to a boil and then cover and reduce heat to simmer. Let cook for 12 to 14 minutes or until the liquid is absorbed and the couscous is al dente. Fluff with a fork and set aside to cool.
Combine the cooled couscous, green onions, herbs and cherry tomatoes in a large bowl. Whisk together the lemon juice, olive oil, salt and pepper and pour over the couscous. Toss to coat evenly. Serve the salad topped with slabs of feta and drizzled with some additional olive oil and herbs for garnish.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
