Minted Couscous Salad with Tomatoes and Feta
This easy pasta salad is made with pearl couscous, fresh mint, tomatoes and feta cheese tossed in a light dressing of olive oil and lemon juice and served at room temperature.
extra virgin olive oil
very finely chopped
low-sodium chicken broth
freshly squeezed lemon juice
grape or cherry tomatoes
Salt and freshly ground black pepper
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and sauté until softened, 1 minute.
Add the couscous and stir to coat with the oil. Continue cooking, stirring frequently, until the garlic is fragrant and the couscous starts to develop a golden color.
Stir in the chicken broth, cover and reduce the heat to medium-low. Simmer until all the broth is absorbed and the couscous is tender, 6 to 8 minutes.
Add a little extra broth or water if the liquid cooks off before the couscous is tender.
Transfer the couscous to a bowl and drizzle with an additional 1 tablespoon of olive oil. Combine well and season to taste with salt and pepper.
Set the couscous aside to cool to room temperature for about 20 minutes. Fluff with a fork once or twice during this time to prevent sticking.
Whisk the remaining 3 tablespoons of olive oil together with the lemon juice and combine with the cooled couscous.
Add the feta cheese, mint and tomatoes and toss well. Taste and adjust the seasoning as needed.