Toasted Pearl Couscous Salad with Tomatoes and Greens
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- for the dressing
- 2 tablespoons olive oil
- freshly ground black pepper
- 1/2 cup chopped parsley
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons lemon juice
- for the salad
- 1 1/2 cups dry pearl couscous
- 1 2/3 cup progresso vegetable cooking stock
- 1/2 teaspoon sea salt plus more for finishing
- 2 cups chopped heirloom tomatoes (i used a mix of cherry
- 2 cups chopped dark leafy greens (such as kale, collards, spinach, or chard)
- 1/2 cup chopped basil leaves (i used a mix of green and pu
- 2 large or 3 small green onions ends trimmed, and sliced thin
- 4 ounces sheep's milk feta drained and crumbled
- 1 teaspoon sherry vinegar
- Carbohydrate 0.515801969480116 g
- Cholesterol 0 mg
- Fat 2.85395291790662 g
- Fiber 0.186418747860559 g
- Protein 0.162843000146755 g
- Saturated Fat 0.395466750172194 g
- Serving Size 1 1 serving (30g)
- Sodium 75.668870835621 mg
- Sugar 0.329383221619557 g
- Trans Fat 0.0883330833762319 g
- Calories 27 calories
In a small saucepan, heat vegetable stock to a vigorous simmer.At the same time, set a wide 2-quart saucepan over medium/medium-high heat. Add olive oil. When oil starts to shimmer, add couscous. Cook stirring almost constantly until the couscous is golden and smells nutty, 3 - 5 minutes. Edge heat down or pull pan from heat if it starts to burn. Stir hot stock into couscous, add 1/2 teaspoon sea salt, stir, cover, and turn heat to low. Cook 10 minutes, or until couscous is cooked through and all the water is absorbed, fluff with a spoon, and cool for 10 minutes.To make dressing, use a fork to combine lemon juice, sherry vinegar, and sea salt. Whisk in olive oil.To plate the salad, toss couscous, herbs, greens, and green onions with half the dressing. Taste and add sea salt as needed. Arrange in a bowl, scatter feta on top, and cover a section with tomatoes. Finish the tomatoes with a generous pinch of sea salt and a twist or two of pepper, and serve.Toss leftovers together in a big container. Salad will keep well sealed in the fridge for 5 days.
