A few “Covid-free” weeks back, my family gathered with a couple of neighbors for a Greek themed Sunday supper. Lemon seasoned chickens were placed on the rotisserie grill and I volunteered to make two dishes – a Greek Pearl Couscous Salad and Greek Potatoes. (Nothing like bringing all of the carb dishes when you are supposedly doing keto – there’s always next week!)
I went with a tried and true Greek Potato recipe that will seriously knock your socks off but I played around with the Greek Pearl Couscous salad. I prefer pearl couscous to regular because of it’s size and flavor. Pearl couscous is toasted and has a slightly savory flavor. Toss it with honey, lemon, Dijon mustard, a few veggies and some feta cheese and you’ve got one heck of a side salad recipe!
Greek Pearl Couscous Salad
- 2 cups uncooked pearl couscous
- 3 cups chicken broth
- 1 tbsp. butter
- 1 cup cherub tomatoes, halved
- 1 medium cucumber, peeled, sliced and quartered
- 1/2 cup crumbled feta cheese
- 1 tbsp. fresh basil
- 1 tbsp. fresh mint
- 1 tbsp. fresh parsley
- 1/4 cup extra virgin olive oil
- juice of half a lemon
- 1 tbsp. honey
- 2 tsp. dijon mustard
- salt & pepper
Instructions
- Make the couscous. In a pot, combine 3 cups of chicken broth with 1 tbsp. butter. Bring to a boil. Stir in couscous, lower heat to a simmer and cover. Cook for 10 – 12 minutes. Remove from heat and let cool.
- Prep veggies and fresh herbs. Halve tomatoes, slice and quarter cucumber and finely chop fresh herbs. Add to a large serving bowl.
- Make the vinaigrette. Mix together the olive oil, lemon, honey and grainy mustard. Season with salt and pepper.
- Pour half of the vinaigrette into the cooled couscous and mix. Add dressed couscous to the bowl with the veggies and herbs. Add remaining vinaigrette and stir to combine. Top with feta cheese. Serve warm or cold.
Variations
- Add a rotisserie chicken, shrimp or chickpeas to the couscous mix to make it a meal.
- Add kalamata olives
- Sub fresh dill for the basil
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