Pearled Couscous Pasta Salad
This mediterranean–inspired couscous salad is filled with bright fresh flavors. Each bite is laced with a bright lemon dressing, fresh crunch vegetables and creamy bites of gruyere cheese. Make ahead for summer gatherings and BBQs.
Ingredients
| 2 tsp | lemon zest |
| 2 tbsp | lemon juice |
| 1/4 cup | extra virgin olive oil |
| 1 tsp | Dijon mustard |
| 1 | minced garlic clove |
| 1 tsp | sugar, optional |
| 3/4 tsp | kosher salt |
| 1/2 tsp | black pepper |
| 2 cups | diced cucumbers |
| 2 cups | cherry tomatoes, halved or quartered |
| 2 cups | chopped baby spinach |
| ¼ sprig | chopped fresh dill |
| 6 oz block | gruyere, cut into extra small cubes |
Instructions
- Boil chicken broth or water to a rolling boil in a medium pot. Add in pearl couscous and cook according to package directions. They usually boil in about 10-15 minutes or until tender and most of the liquid has been absorbed.
- Strain the remaining liquid from the couscous and set aside to cool.
- While the couscous is cooking, prepare the dressing for the salad. In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, garlic clove, sugar, kosher salt and crack black pepper until smooth.
- In a medium mixing bowl add cooked couscous, cucumbers, cherry tomatoes, baby spinach, dill and gruyere cubes. Drizzle the dressing on top and mix together until everything is combined and well coated.
- Cover the salad and refrigerate for 30-60 minutes before serving to allow the flavors to come together.
