Creamy Pearled Couscous Salad
This creamy pearled couscous salad is a perfect meal prep option, blending Italian flavors with a creamy dressing for a delightful and versatile dish.
Equipment
- 1 Saucepan for cooking couscous
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 2 cups pearled couscous
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/4 cup fresh basil chopped
Creamy Dressing
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the pearled couscous and cook for about 10 minutes or until tender. Drain and let it cool completely.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked and cooled couscous with cherry tomatoes, cucumber, red onion, and fresh basil. Pour the dressing over the salad and toss until well combined.
Serving and Storage
- Serve the salad immediately as a main or side dish. It pairs well with grilled meats or a variety of Mediterranean dishes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Try using quinoa instead of couscous for a gluten-free option. How to Serve: Best served chilled. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare all components separately and combine just before serving.