Pearl Couscous Salad with Tomatoes and Feta
Fresh mint brightens up this pearl couscous salad with feta and tomatoes that features soft couscous dressed in a roasted cherry tomato vinaigrette. Add briny feta cheese and toasted pine nuts for a little crunch.
Ingredients
- 2 pints red grape or cherry tomatoes (1 ½ pounds)
- 3 large garlic cloves, left unpeeled
- ¼ cup extra virgin olive oil
- ¼ cup warm water
- 1 teaspoon fresh lemon juice
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 ¾ cups vegetable broth
- 2 ¼ cups pearl couscous
- 1 tablespoon olive oil
- ¼ cup chopped fresh mint
- 1 cup crumbled feta
- ½ cup toasted pine nuts
Instructions
Roast tomatoes and make dressing:
- Preheat oven to 250°F.
- Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
- Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
Make couscous:
- Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
- Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
- Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
Nutrition
Calories: 781kcalCarbohydrates: 91gProtein: 22gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 33mgSodium: 1693mgPotassium: 828mgFiber: 7gSugar: 8gVitamin A: 1785IUVitamin C: 56mgCalcium: 249mgIron: 4mg
Did you make this recipe?Let me know in the comments how it went!