pearl couscous salad

★★★★★ 1
By Kathy W
from Englewood, OH

This is a quick, light salad. Great for summer picnics.

★★★★★ 1
serves 4-6
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For pearl couscous salad

  • 1 1/2 c
    pearl couscous, cooked according to package directions, cooled
  • 1 can
    chick peas, rinsed and drained
  • 1 pt
    grape tomatoes, quartered
  • 1/2
    english cucumber, or a piece about 5-6 inches in length, cut in thin rounds, then quartered
  • 1/4 - 1/2 c
    sliced green olives
  • 3 Tbsp
    chopped fresh parsley
  • 3 Tbsp
    chopped fresh basil
  • DRESSING
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    white wine vinegar
  • 1 Tbsp
    fresh lemon juice - about 1/2 of a lemon
  • 2-3 Tbsp
    sugar
  • 1/4 tsp
    paprika
  • salt and pepper to taste

How To Make pearl couscous salad

  • 1
    While couscous is cooking, make the dressing, slice the cucumber, basil, parsley and quarter the tomatoes. Drain the chick peas,
  • 2
    For the dressing, mix together in a jar with a tight fitting lid the olive oil, vinegar, lemon, paprika sugar and salt and pepper. Place lid on jar and shake to mix.
  • 3
    In a large bowl place chick peas, cooked and cooled couscous, quartered tomatoes, cucumber slices, sliced olives, chopped basil and parsley. Gently mix together.
  • 4
    Pour about 1/3 - 1/2 of the dressing over the couscous mixture and stir.
  • 5
    Serve room temperature or cooled
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