Pearl couscous is one of my favorite pasta substitutes. There’s a restaurant here in Nashville that has a delicious side of couscous mixed with olive oil, herbs, and vegetables. I’ve wanted to replicate it but pearl couscous has been relatively hard to find. After years of looking, I’ve finally found a reasonably priced source of pearl couscous – Whole Foods. Bob’s Red Mill recently started selling the whole wheat version so it will probably be available anywhere Bob’s Red Mill products are sold. I was lucky enough to get a packet sample at Blogher Food in Atlanta and now it’s turned in a staple at my house. It’s a great blank canvas.
This is a simple salad I put together to take advantage of some cherry tomatoes from my poor little tomato plant. The dressing is a really simple greek dressing. It’s quite tangy so a little goes a long way. If you want to tame it down a bit, use balsamic in place of red wine vinegar. I think this salad tastes better at room temperature and it’s great the next day.
Whole Wheat Couscous and Tomato Salad
1 cup whole wheat couscous
- 1 cup water
- 1 cup cherry tomatoes, cut in half
- 1/2 cup feta cheese
- 2 tablespoons diced flat leaf parsley
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp Dijon mustard
- 1/2 tsp sugar
- Bring water to a boil. Add couscous, turn heat down to a simmer and cover. Cook for 20 minutes and remove from heat. Allow couscous to cool for 10 minutes.
- Combine all dressing ingredients and whisk until well blended.
- Combine couscous, dressing, tomatoes, and feta cheese. Serve.