Pearl couscous summer salad
Ideal for a group lunch or for dinner on a summer evening.
Ingredients
- 300 gr pearl couscous
- 50 gr baby spinach
- 200 gr mini honey tomatoes
- 1 cucumber
- 1 orange bell pepper
- ¼ watermelon
- 6 Medjoul dates
- 1 lime
- 200 gr feta
- 50 gr salted almonds
- pommegranate seeds
- fresh mint leaves
- fresh cilantro
- 1 tbsp honey
- za'atar
- couscous herbs mixture
- high quality olive oil
Instructions
- Cook the pearl couscous for 10 minutes (or according to instructions).
- Meanwhile cut the tomatoes in quarters, the feta, cucumber, bell pepper and watermelon in little cubes.
- Chop the fresh herbs.
- Cut the date in small pieces, put it in a bowl and add the juice of half a lime.
- Make a dressing by combining some couscous herbs, za'atar, honey, olive oil and the juice of the other half of the lime.
- When your couscous is ready and drained, mix the dressing through the couscous. When most of the heat is off, mix the tomatoes and cucumber through it.
- Take a large bowl and put the baby spinach in it, put the couscous on top, the add the bell pepper, watermelon, feta, dates, herbs and almonds.
- Serve while the couscous is still lukewarm.