Fresh cucumber, tomato and herbs tossed with pearl couscous, feta cheese and a lemony garlicky vinaigrette
Course: Main Course, Salad, Side Dish
Keyword: pearl couscous salad
1 1/2cupIsraeli pearl couscous
2cupslow sodium chicken or vegetable broth
2cupscherry or grape tomatoeshalved
Cook the couscous. In a medium saucepot, bring broth to a boil over high heat. Add couscous and reduce heat to low. Cook, covered for about 10 minutes, until couscous is tender and liquid is absorbed. Fluff cooked couscous with a fork. Let cool.
Meanwhile, make dressing. Combine olive oil, lemon juice, mustard, garlic, oregano, pepper and salt. Whisk to combine.
Combine cooked and cooled couscous with dressing and remaining ingredients. Mix and enjoy!