This pearl couscous salad is my current favorite summer salad. I plan to make it on repeat and have it in mind as a go-to dish for taking to gatherings with friends in the next few months. It’s easy, versatile, and so good that I find myself going back for seconds (or thirds). You can make it with whatever you have on hand, and it always turns out delicious. I also feel like it tastes better as time goes on and makes great leftovers to eat throughout the week. Here's what you'll need:
Ingredients:
- 1 box pearl couscous (6 oz.)
- 4–6 oz goat cheese or feta
- Handful of chopped parsley or cilantro
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove, minced
Then, pick whatever you want/have on hand from this list to add in:
- Chopped cucumber
- Canned artichoke hearts (loosely chopped)
- Bell pepper
- Black olives
- Red onion
- Canned diced tomatoes (drained)
- Cooked chicken, chicken sausage, or tempeh
- Air fryer roasted chopped eggplant, zucchini, or broccoli
Start by cooking one box of pearl couscous according to the package directions.
While it’s still warm, stir in a container (about 4–6 oz) of either goat cheese or feta—whatever is on sale or easiest to find. The warmth of the couscous melts the cheese just enough to make everything creamy and flavorful.
Add a handful of chopped parsley or cilantro.
For the dressing, I mix together 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 minced garlic clove, and a little salt and pepper. Pour it over the couscous and mix well.
After that, you can add whatever chopped veggies sound good. Throw in some meat also if it sounds good to you.
Let the salad chill in the fridge for a bit so the flavors come together. It keeps well for a few days and makes a great lunch or side. Simple, satisfying, and super addictive.
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Hey, if you make this, snap a pic and tag me on Instagram @cheapeasyhealthydeep to let me know! 😃
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