1 box (1 3/4cup dry) pearl couscous, prepared and cooled
1 large cucumber, diced
2 small/med tomatoes, seeds removed and diced
1/4 of a red onion, diced
Handful each (prob 1/4 cup) of kalamata and castlevetrano olives, chopped
Large handful of parsley, rough chopped. I used curly parsley
Approx 1/3 cup olive oil
1/4 cup lemon juice
1 tbsp red wine vinegar
Salt&pepper, little bit of red pepper flakes
Stir altogether and let sit for a bit to let flavors meld. Is better the next day after being in fridge.
I had this yesterday with sardines in olive oil (not pictured), and today with lemon salmon
by mostlikelynotasnail
3 Comments
Looks great! I haven’t had couscous in awhile so will make this salad. Thanks!
I haven’t made pearled couscous in a while. It dropped out of the grocery list when I had to go gluten free. I have added gluten but this is one grain that hasn’t made it back. It has a nice texture for salad.
Yum!