Pear Couscous Salad with Feta and Mint
 
Prep time
Cook time
Total time
 
Delicious vegetarian dish, perfect for light lunch or as a side dish
Author:
Recipe type: Salad/Side Dish
Cuisine: Mediterranean
Serves: Serves 6
Ingredients
  • ½ cup slivered almonds
  • 2 TBSP. olive oil
  • 1 cup red onion, minced
  • 4 med. garlic cloves, minced
  • 1½ cups of Pearl couscous
  • 2 cups low sodium chicken broth, or vegetable stock
  • ¾ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 5 TBSP. extra virgin olive oil
  • 3 TBSP. fresh lemon juice
  • ⅓ cup Kalamata olives, rinsed and cut in half
  • 3 small seedless, juicy tangerines
  • 3 TBSP. Italian parsley, minced
  • 2 TBSP. fresh mint, minced
Instructions
  1. In a skillet over moderate heat toast the slivered almonds until slightly golden brown, stirring frequently. Remove them from the hot pan and set them aside to cool.
  2. In a medium saucepan heat the 2 tablespoons of olive oil and add the onion. Cook until soft and translucent and then add the garlic. Cook the garlic and onions until the garlic is lightly browned. Then add the couscous and cook for a few minutes until lightly toasted. Add the stock, season with salt and pepper, and bring to a boil. Cover the saucepan, lower the heat, and simmer for about 8 minutes or until all the liquid is absorbed and the couscous is cooked.
  3. Transfer to a medium bowl and pour the olive oil and the lemon juice over the warm couscous. Stir to combine and let it cool slightly. Taste and adjust the seasoning if needed.
  4. When the couscous is at room temperature, fluff the couscous up with a fork and fold in the olives and the tangerines. Next, add the herbs and the toasted almonds. Garnish the salad with some fresh, “young”, mint leaves and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/pearl-couscous-salad/