mediterranean pearl couscous

Name: Mediterranean Pearl Couscous
Prep time: 30 min
Cook time: 10 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 3 cup(s) israeli (pearl) couscous; 1 pint(s) cherry tomatoes, halved; 1 - large cucumber; 1/2 - vidalia onion, chopped; 4 ounce(s) reduced fat crumbled feta cheese; 1/4 cup(s) garlic olive oil; 10 ounce(s) basil pesto

6 Pinches 1 Photo

Nichole Kmett

Saint Paul, MN

Updated on Aug 17, 2015

*If you overcooked your couscous a tad you can try to salvage it by pulling it out of the water right away, drain it, and drizzle with olive oil. Then spread it onto a cookie sheet to attempt to separate the pearls and let cool; Keep checking on it and separating it. You may have really messed it up and have to start again, but you just might get lucky! ? Sometimes if I am feeling crazy I will add some mozzarella pearls!

Rate

Photo includes optional mozzarella pearls!

prep time 30 Min

cook time 10 Min

method Stove Top

yield 10 serving(s)

Ingredients

3 cups israeli (pearl) couscous
1 pint cherry tomatoes, halved
1 - large cucumber
1/2 - vidalia onion, chopped
4 ounces reduced fat crumbled feta cheese
1/4 cup garlic olive oil
10 ounces basil pesto

How To Make mediterranean pearl couscous

Step 1

1. Bring water to a rapid boil then add couscous, turn down heat, and let simmer approximately 8-10 minutes. (Keep an eye on it and constantly test it; this is the most important part, you don’t want to over cook it and have it be mushy*.)

Step 2

2. While water is boiling and couscous is cooking chop up your cucumbers and onion and half your cherry tomatoes. Throw into a large bowl and add ¼ cup of garlic olive oil; let sit.
Step 3

3. Once couscous is finished drain but DO NOT RINSE. Let cool.
Step 4

4. After couscous is cooled add to your bowl of chopped cukes, toms, & onions and stir.
Step 5

5. Add your desired amount of pesto (typically about 7 oz, maybe the whole 10! Use to your taste)
Step 6

6. Add more olive oil if you see it is sticking together and needs to “lubrication”.
Step 7

7. Add feta and stir (I use ALL of it, but it’s up to you.)
Step 8

8. Cool in the fridge for a good hour to really let the flavors meld, but feel free to dig in if you want to! ☺ I prefer eating it chilled.
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