This pearl couscous salad is jam-packed full of roasted cherry tomatoes, feta, fresh peas, and a light dressing. Perfect for lunches!
Ingredients
1 ½cupspearl couscous, cooked
2cupscherry tomatoes, roasted
3clovesgarlic, smashed
2tbspolive oil
1cupsweet peas
6ozfeta cheese, crumbled
2tbspfresh mint, chopped
Vinaigrette:
1mediumshallot, diced
¼cupwhite wine vinegar
⅓cup olive oil
½teasred pepper flakes
½teaskosher salt
¼teasblack pepper
Instructions
Roasting the Tomatoes
Half the cherry tomatoes and spread out on a baking sheet. Add crushed and peeled garlic to the sheet and drizzle with two tablespoons olive oil and a pinch of salt and pepper. ROAST the tomatoes at 400˚F for 25-30 minutes until they are whithered and browned in spots. Remove and let cool.
Cooking the couscous
Cooking couscous can vary a bit based on the kind of couscous, so you should default to the instructions on your couscous. But, remember that couscous is a pasta, so don't over cook it. It's best to cook couscous in salted water and drain it when it's al dente. As it cools, stir it and add some oil to make sure it isn't sticking.
Making the vinaigrette
Mince a shallot and add to a bowl with white wine vinegar. Whisk in olive oil until it's smooth and season with red pepper flakes, salt, and pepper. Season to taste.
Finish the salad
Add the dressing to the cooked couscous and stir to combine. Stir in the roasted tomatoes, thawed peas (blanched if fresh), crumbled feta, and fresh mint. Stir to combine and taste the salad. Season with salt and pepper to taste.
Serve the salad immediately or store it in the fridge for 2-3 days.