Pearl Couscous Salad

This is a simple, tasty, and easy to make salad that can be a meal by itself or can be served as a side too. This salad is loaded with veggies and feta cheese and drizzled with a zesty lemon vinaigrette.

Pearl couscous aka Israeli couscous is used in this recipe. If you are wondering what couscous is, it can be considered as a type of pasta that is ball shaped or spherical, or preferably called as pearls. It is important to cook the pearls to the right texture. I usually cook one minute less than the time required according to the package directions. Since the pasta will absorb the flavors from the vinaigrette, cooking a minute less will enable it to have the right texture.

This salad can be made in under 30 minutes and that is always a winner to make for a meal or for any parties. This colorful and flavorful salad is lip-smacking delicious and is a crowd pleaser. The vinaigrette can be stored in the refrigerator for a couple of days. This make ahead option is always a blessing. The veggies can be prepped ahead and refrigerated. The couscous also cooks in about 8-10 minutes and this is one of the salads that can be made even at the last minute. This is going to be great for any outdoor or indoor parties.

This salad with a colorful medley of veggies and pasta is a feast to the eyes and taste buds. The garbanzo beans and feta provide good proteins, and along with veggies and pasta, this salad is complete in nutrition. This makes a comforting and hearty salad. The herbs add to the aroma and flavor. This easy to make salad is great for packed lunch. Pack the vinaigrette in a separate container, drizzle when you eat, this will be the best healthy lunch. 

This is also a nut-free salad and perfect when serving for guests with nut allergies. Roasted walnuts or pistachios are a great option if you prefer to add. This couscous is also eggless.

This salad serves 2 hungry people. When serving as a side, this serves up to four or six. You want to make for a larger crowd, just multiply the recipe and make. Make it in a full tray or a half tray, this salad is a breeze to make! Plus, this salad can also be served in small portion cups too.

Outdoor entertaining is always complete with a salad served along. Especially in the summer, with a cold salad, it is fun and a great choice. July 4th is around the corner and if you are throwing a barbecue party, this salad will be the perfect choice. This Coconut Chia Berry Pudding, which is red, blue, and white, will be a perfect vegan dessert that is easy to serve in pre-portioned cups. Christie is hosting an event today where we share recipes from appetizers to drinks and desserts for July 4th BBQ party in our #ourfamilytable group, and this delicious salad is my share for the theme. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Balanced and colorful salads are always loved here. A colorful salad makes any meal special, and if it a party, these will be a huge hit. Try these delicious salads from the blog for your next event.

Rainbow Salad With Tandoori Dressing

Pasta Salad With Peanut Sauce

Dal Sprouts Salad

Caprese Salad

Jowar/Sorghum Salad

Orange and Greens Salad with Orange Vinaigrette

Kochumber

Ingredients

Serves 2 to 6

To Cook Couscous

Pearl couscous - 1 cup

Water - 5 cups

Oil - 1 tsp

Salt- 1/2 tsp

For the Vinaigrette

Lemon juice - 2 tbsp

Oil - 3-4 tbsp

Salt - 1/4 tsp

Pepper - 1/4 tsp

Maple syrup - 1 tbsp

Garlic powder - 1/4 tsp

For the Salad

Onion - 1/2 cup, finely chopped

Cherry tomatoes - 3/4 cup, halved

Cucumber - 2/3 cup, chopped

Feta cheese - 1/2 cup, crumbled

Garbanzo beans - 2/3 cup, cooked

Kalamata olives - 1/2 cup, sliced

Parsley - 2 tbsp, chopped

Dill - 2 tbsp, finely chopped

Method

Bring the water to boil, add oil and salt. Add the couscous, mix thoroughly and cook for 8 minutes. 

When the pasta is cooking, mix the ingredients for the vinaigrette and set aside.

Drain the couscous and set aside in a platter.

Add the couscous, veggies, garbanzo beans, feta cheese, olives, and herbs to a platter. Drizzle the vinaigrette and serve.

4th of July BBQ Party Recipes

• Blueberry Strawberry Cheesecake Parfait from Art of Natural Living
• Bobby Flay's Cole Slaw from Hezzi-D's Books and Cooks
• Creamy Cucumber Salad from Cheese Curd In Paradise
• Firework Oreo Cheesecake Bites from The Spiffy Cookie
• Grown Up Watermelon Slushies from That Recipe
• Hawaiian Plantation Iced Tea from Palatable Pastime
• Pearl Couscous Salad from Magical Ingredients
• Tuna Noodle Casserole Pasta Salad from A Kitchen Hoor's Adventures