Pearl Couscous Salad with Fresh Herbs
This pearl couscous salad is made with nutty chewy pearl couscous, fresh diced vegetables, fresh chopped herbs, and the zippy brightness of lemon juice. This simple cold salad is the perfect make-ahead side dish for a spring dinner or picnic or lunch. The flavors deepen the next day.
Servings: 4
Calories: 178kcal
Ingredients
- 1 cup pearl couscous
- ⅓ large cucumber diced
- 1 large Roma tomato diced
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 2 tablespoons chopped dill
- 2 teaspoons lemon juice
- 1 clove garlic minced
- ½ teaspoon ground cumin
- salt + pepper to taste
Instructions
- To cook the pearl couscous bring a pot with 1 1/2 cups of water to boil. Add the couscous and a pinch of salt. Bring back to boil, then cover and turn the heat down to maintain a simmer for about 10 minutes or until couscous is cooked. Let cool.
- In a large mixing bowl mix together all of the remaining ingredients. Stir to combine. Add the couscous, gently stir and then serve.
Notes
Notes - Pearl couscous is also known as Israeli couscous on some packaging.
Substitutions - Use your favorite herbs and vegetables. Add red onion or chickpeas, or crumbled feta cheese if you like.
Storage - Store this pearl couscous salad in the fridge, in a sealed container for 3-4 days.
Nutrition
Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Sugar: 1g
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