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 tablespoons red wine vinegar, 1 teaspoon sea salt, 1/2 teaspoon 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 tablespoon extra virgin olive oil, 1/2 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 nuts
1 red onion, 100 g marinated persian feta, 1 cup basil leaves, 2/3 cup pine nuts
