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.
Ingredients
- 1 cup pearl couscous
- 5 tablespoons extra virgin olive oil, divided
- 1 clove garlic, very finely chopped
- 1-1/4 cups low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh mint, finely chopped
- 1 pint grape or cherry tomatoes, halved
- Salt and freshly ground black pepper
Instructions
- 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.