Description
Fresh and healthy balsamic pearl couscous salad made with tender couscous, crisp vegetables, chickpeas, feta cheese, and a tangy homemade vinaigrette. Perfect for meal prep, summer lunches, or light dinners.
Ingredients
1 cup dry pearl couscous
1 3/4 cups water or vegetable broth
1 can (14–16 oz) chickpeas, drained and rinsed
1 medium cucumber, diced
1 cup cherry tomatoes, quartered
1/2 medium red onion, diced
1 medium red bell pepper, diced
1/4 cup kalamata olives, chopped
3 tablespoons fresh parsley, chopped
1/4 cup feta cheese
1 lemon, cut into wedges
For the balsamic vinaigrette:
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey or agave
1/4 teaspoon salt
Instructions
1. In a small pot, combine pearl couscous and water or broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender. Drain any excess liquid and let cool slightly.
2. While the couscous cooks, prepare the vegetables by dicing cucumber, tomatoes, onion, and bell pepper. Chop olives and parsley.
3. In a large bowl, combine cooked couscous, chickpeas, and all prepared vegetables.
4. In a small bowl or jar, whisk together balsamic vinegar, olive oil, lemon juice, honey, and salt until well combined.
5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Add chopped parsley and feta cheese, then toss lightly again.
7. Serve immediately with lemon wedges, or refrigerate for 1–2 hours for a chilled salad.
Notes
For best flavor, add the dressing just before serving.
Use vegetable broth instead of water for extra flavor in the couscous.
You can add grilled chicken, shrimp, or tofu for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Not recommended for freezing due to fresh vegetables.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean