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Pearl Couscous Salad

A spring dish that is just as easy to make as it is to eat.
Print Recipe
Total Time 30 minutes
Course Salad
Servings 4

Ingredients
  

Veggies

  • 1 Large Tomato 2 hand fulls of cherry tomatoes
  • 1 Medium Cucumber
  • 1 Handfull Kalamata Olives
  • 10 Mint leaves

Couscous

  • 1 Small White Onion
  • 2 Cups Pearl Couscous
  • 3 Cups Chicken or Vegetable Stock

Dressing

  • 1/2 Cup Avocado Oil (or prefered oil)
  • 1/4 Cup White Vinegar
  • 1/2 Lime juice
  • 1 Tbsp. Honey
  • 1 Tbsp. Dijon Mustard
  • 1 Pinch Salt (to taste)
  • 1 Pinch Oregano

Instructions
 

  • Chop tomatoes, cucumber, and feta into cubes and thinly slice mint leaves.
    (You can do this ahead of time and put them in the refrigerator until you are ready to combine with couscous.)
  • In a small pot, bring chicken stock to a simmer.
  • In a medium pot, sauté diced onion in a little bit of oil.
  • When onions become translucent, add couscous to toast for about 2-3 min. Stir often.
  • Pour simmering stock over couscous, reduce heat to a simmer, place lid, and allow to cook for 8-10 min.
  • While couscous is cooking, make the dressing by combining all ingredients into a tall narrow glass jar. With a hand blender, blend all ingredients until creamy.
  • Fluff cooked couscous with a fork to separate.
  • Place all ingredients in a large bowl and mix together.

Notes

Can be served with grilled chicken or grilled steak skewers.
Keyword healthy, salad, vegetarian