By Chef Alli
Couscous Pasta Salad
Ingredients
1 tsp olive oil
1 cup pearl couscous pasta, also known at Israeli-style couscous
1 cup chicken or vegetable broth
1/2 red bell pepper, seeds and membranes removed, finely diced
1/2 English cucumber, skin on, finely diced
1 cup grape tomatoes, sliced in half lengthwise
2 Tbs. minced red onion, soaked in water for 10 minutes then drained well
1/4 cup minced Italian parsley
10-12 Kalamata olives, roughly chopped
2 oz. block feta cheese, diced
Dressing
3 tbs olive oil
1 Tbs. red wine vinegar
1 Tbs. honey
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat a skillet over medium heat and add one teaspoon of olive oil.
When the oil is warm, add the couscous and stir one to two minutes until the couscous is lightly toasted; set aside.
Bring the broth to a boil in a saucepan over medium-high heat. Add the toasted couscous; turn down the heat and simmer the couscous for the recommended amount of time specified in the package directions or until nicely tender.
Drain the couscous and rinse under cool water in a fine-mesh strainer; shake until the couscous is fairly dry.
While the couscous is cooking, add the red pepper, cucumber, grape tomato halves, red onions, Italian parsley and olives to a large bowl.
In a small bowl, whisk together 3 tablespoons olive oil, the red wine vinegar and honey until well blended.
Add the couscous to the vegetables in the bowl, then pour the prepared dressing over all; add the feta cheese and toss all the ingredients gently to combine. Season the salad with kosher salt and freshly ground black pepper, to taste.
Recipe Tips and Variations
If you can’t find pearl couscous, you can substitute instant couscous. This will change the texture, but the flavors remain the same.
Add other summer vegetables to this salad, as desired. Chopped zucchini or chopped scallions are a great addition.
