- 2 ½ cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 ½ cup uncooked pearl (Israeli) couscous
- 2 large tomatoes, chopped
- 1 cup diced roasted red pepper
- 1 cup diced nectarine
- ½ cup fresh shelled peas or frozen peas, thawed
- 2 cups baby spinach
- ¼ cup minced fresh basil
- ½ cup crumbled feta cheese
- ½ cup toasted, salted pepitas
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon finely grated lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
In a small saucepan, bring the water, olive oil, and salt to a boil. Stir in the couscous. Reduce the heat to a simmer. Cook, covered, for 15 minutes or until the liquid is absorbed. Remove from the heat; let stand, covered, for 5 minutes.
Transfer the couscous to a serving bowl. Stir in the next 8 ingredients (tomatoes through pepitas). In a small bowl, whisk together the remaining ingredients (extra virgin olive oil through pepper) until blended to make a dressing. Pour the dressing over the salad; gently toss to coat.
- Yields: 6-8 servings
- Preparation Time: 25 minutes
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