Mediterranean Pearl Couscous Salad
An easy white pearl couscous salad loaded with intense flavours that can be served warm or room temperature but is best served cold.
Servings: 8
Calories: 206kcal
Ingredients
- 1 ½ cups uncooked white pearl couscous also called Israeli couscous
- 2 ¼ cups water
- 6 oz jarred marinated artichokes, chopped 170 ml
- ¼ cup finely diced red onion
- ¼ cup oil packed sundried tomatoes, chopped
- ¼ cup finely diced sweet pepper orange, yellow or red for best flavour
- ¼ cup roasted red peppers, chopped
- ¼ cup minced parsley
- 2 Tbsp finely diced pickled hot peppers optional but adds just a hint of heat
- 2 Tbsp capers
- 2 tsp dried oregano
Couscous Salad Dressing
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- ½ tsp sugar
- ½ tsp salt
- ½ tsp pepper
Instructions
- Bring water to a boil in large pot. Add pearl couscous, cover and simmer for 8-10 minutes. Remove from heat.
- Meanwhile prepare remaining salad ingredients and add to large bowl.
- Combine dressing ingredients.
- If serving the salad warm, add cooked couscous to salad ingredients, pour over dressing and serve immediately.
- If serving cold, allow couscous to cool slightly while preparing other ingredients before adding to the bowl. Toss well with dressing, chill all day or over night.
Notes
If using regular couscous or orzo, prepare according to package directions to have approximately 3 cups of cooked.
This recipe will make 8 servings as a side dish or 4 generous vegan meal sized servings.
Nutrition
Calories: 206kcal | Carbohydrates: 29.8g | Protein: 5.8g | Fat: 7.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.7g | Sodium: 343.4mg | Potassium: 137.4mg | Fiber: 2.3g | Sugar: 3.2g