- 12 ounces pearl couscous (also called Israeli couscous)
- 1 cup halved mixed grape tomatoes
- 1 cup quartered and sliced cucumber
- 1 cup quartered marinated artichoke hearts
- ¼ cup thinly sliced red onion
- 1 cup chopped rainbow chard or spinach
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 large clove minced garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
To a pot of salted boiling water, add the couscous and cook until al dente. Drain and rinse with cold water.
Add the couscous, tomatoes, cucumbers, artichoke hearts, red onion, and chard or spinach to a large bowl; set aside.
Add all of the dressing ingredients (olive oil through fresh cracked pepper) to a bowl or a jar with a lid and whisk/shake until blended.
Drizzle on about ½ cup of the dressing to the couscous and vegetables and toss. Add the crumbled feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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