Pearl Couscous Salad Recipe

Pearl couscous: A type of pasta that is larger and chewier than regular couscous.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Feta cheese: A tangy, crumbly cheese that adds creaminess and depth.

Olive oil: Used to make the dressing, adding a rich, smooth texture.

Lemon juice: Adds a bright, zesty flavor to the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the dressing.

Fresh parsley: Adds a fresh, herbaceous note and a pop of color.

When preparing pearl couscous, toast it in a dry pan for a few minutes until it turns golden brown before cooking. This enhances its nutty flavor and adds a delightful depth to your salad.

• pearl couscous - Substitute with quinoa: Quinoa has a similar texture and is also a great source of protein and fiber.

• pearl couscous - Substitute with orzo pasta: Orzo pasta has a similar size and shape, making it a good alternative for texture.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a perfect substitute.

• cherry tomatoes - Substitute with diced roma tomatoes: Roma tomatoes are less watery and can be diced to a similar size.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads.

• cucumber - Substitute with celery: Celery provides a similar crunch and freshness to the salad.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.

• feta cheese - Substitute with ricotta salata: Ricotta salata is a firm, salty cheese that can be crumbled similarly to feta.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: White wine vinegar offers a similar tangy flavor and acidity.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but may require a slight adjustment in quantity.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but use sparingly as it is spicier.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a similar fresh, herbaceous flavor.

• fresh parsley - Substitute with fresh basil: Fresh basil adds a different but complementary flavor to the salad.

• To store your pearl couscous salad, first ensure it is completely cooled. Transfer the salad to an airtight container to maintain its freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Before serving, give it a good stir to redistribute the dressing and flavors.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the vegetables from becoming soggy. Add the dressing just before serving.
• For freezing, note that pearl couscous can be frozen, but the texture of the vegetables may change. If you still wish to freeze, transfer the salad to a freezer-safe container or a resealable freezer bag.
• Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, give it a good mix and add a fresh splash of lemon juice and a drizzle of olive oil to revive the flavors.
• Avoid freezing feta cheese as it can become crumbly and lose its creamy texture. Add fresh feta cheese after thawing the salad.
• Fresh parsley should also be added just before serving to maintain its vibrant color and flavor.

• For a quick and easy method, use the microwave. Place the pearl couscous salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the feta cheese may melt too much.

• If you prefer a more even and gentle reheating, use the stovetop. Add a splash of olive oil or a bit of water to a non-stick skillet. Heat over medium-low heat, stirring occasionally until the salad is warmed through. This method helps maintain the texture of the couscous and the freshness of the vegetables.

• For a slightly different twist, you can reheat the salad in the oven. Preheat your oven to 350°F (175°C). Spread the pearl couscous salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method can give a slightly roasted flavor to the cherry tomatoes and cucumber.

• If you have an air fryer, you can use it to reheat the salad. Preheat the air fryer to 320°F (160°C). Place the pearl couscous salad in the air fryer basket, ensuring it's spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can add a slight crispiness to the couscous.

• For a cold option, you can refresh the salad by adding a bit more lemon juice and olive oil. Toss well to combine, and let it sit at room temperature for about 15-20 minutes before serving. This will enhance the flavors and make the salad taste freshly made.

• Saucepan: To cook the pearl couscous according to the package instructions.

• Strainer: To drain the cooked couscous and set it aside to cool.

• Large mixing bowl: To combine the cherry tomatoes, cucumber, red onion, feta cheese, and cooled couscous.

• Small bowl: To whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Cutting board: To chop the cherry tomatoes, cucumber, red onion, and parsley.

• Chef's knife: To dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the parsley.

• Measuring cups: To measure the pearl couscous, cherry tomatoes, and feta cheese.

• Measuring spoons: To measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: To mix the salad ingredients and toss them with the dressing.

Cook in advance: Prepare the pearl couscous a day before and store it in the fridge.

Pre-chop veggies: Dice the cucumber, halve the cherry tomatoes, and chop the red onion ahead of time.

Use pre-crumbled feta: Save time by buying feta cheese that is already crumbled.

Make dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store in a jar.

Batch prep: Double the recipe and store leftovers for quick meals throughout the week.