Sundried Tomato Pearl Couscous Salad
Serves 4
Directions
- 1Bring a medium pot of salted water to a boil. Add pearl couscous and cook according to package directions.
- 2Stir in the peas a minute before the end of cooking time and cook through. Drain through a colander, rinse with cold water, and set aside.
- 3Make the dressing by decanting 3 tbsp of oil from the sundried tomatoes into a small jar. Add olive oil, red wine vinegar, garlic, oregano, honey, and generous pinches of salt and pepper to the jar. Shake to emulsify and set aside.
- 4In a large bowl, combine the cooled couscous and peas, cucumber, tomatoes, feta, sundried tomatoes, and chopped herbs. Pour over the dressing and toss to combine.
Ingredients
- 1 cup dry pearl couscous
- 1 cup frozen green peas
- 3 whole mini cucumber, diced
- 1 cup teeny tiny tomatoes
- 4 oz crumbled feta cheese
- 1 8-oz jar julienned sundried tomatoes in oil
- 1 small handful fresh parsley and/or basil, chopped
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 large clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp honey
- kosher salt (optional)
- black pepper (optional)
Equipment
medium potcolandersmall jarlarge bowl
Tips
- Use regular cherry tomatoes halved as a substitute for teeny tiny tomatoes.
- Use mozzarella pearls instead of feta for a full orb effect.
- Store in an airtight container in the fridge for up to 3 days.
