Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad
Servings 6
Calories 322
Ingredients
- 1 cup pearl couscous
- 1 red onion small, cut into thin rounds
- 1-2 tbsp red wine vinegar
- 1 tsp sea salt
- 0.5 tsp ground sumac
- 400 g canned butter beans drained & rinsed
- 2 cups cherry tomatoes mixed colours are great
- 2 lebanese cucumbers finely diced
- 1 cup mint leaves finely chopped
- 1 tbsp extra virgin olive oil
- 0.5 lemon juice squeezed
- 100 g marinated persian feta in oil
- 1 cup basil leaves
- 0.667 cup pine nuts toasted
Instructions
- Place a medium–large saucepan of salted water over high heat. Add the pearl couscous and bring to the boil. Immediately reduce the heat and simmer for 7–8 minutes (be careful not to overcook). Drain, run under cold water and set aside.1 cup pearl couscous
- Place the red onion, red wine vinegar, salt and sumac in a bowl and stir to combine. Let it sit while you prepare the salad.1 red onion, 1-2 tbsp red wine vinegar, 1 tsp sea salt, 0.5 tsp ground sumac
- In a large bowl, mix together the pearl couscous, butter beans, cherry tomatoes, cucumber and mint. Drizzle over the olive oil and squeeze over the lemon juice. Season well and toss to combine.1 cup pearl couscous, 400 g canned butter beans, 2 cups cherry tomatoes, 2 lebanese cucumbers, 1 cup mint leaves, 1 tbsp extra virgin olive oil, 0.5 lemon
- Spoon the salad onto a large serving plate. Drain the red onion and add the rings to the salad. Top with the persian feta and some of the marinating oil. Then add the basil leaves and toasted pine nuts1 red onion, 100 g marinated persian feta, 1 cup basil leaves, 0.667 cup pine nuts