Toasted Pearl Couscous Salad with Tomatoes and Greens

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October 13, 2017

Recipe by Brooklyn Supper


For the Salad

2 tablespoons olive oil

1 1/2 cups dry pearl couscous

1 2/3 cup Progresso Vegetable Cooking Stock

1/2 teaspoon sea salt, plus more for finishing

2 cups chopped heirloom tomatoes (I used a mix of cherry and slicers)

2 cups chopped dark, leafy greens (such as kale, collards, spinach, or chard)

1/2 cup chopped basil leaves (I used a mix of green and purple)

1/2 cup chopped parsley

2 large or 3 small green onions, ends trimmed, and sliced thin

4 ounces sheep's milk feta, drained and crumbled

freshly ground black pepper

For the Dressing

1 1/2 tablespoons lemon juice

1 teaspoon sherry vinegar

1/4 teaspoon sea salt

3 tablespoons olive oil


1For directions visit Brooklyn Supper


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