Pearl couscous salad with summer time greens and feta recipe

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by Ellie Krieger

This dish combines tender pearl couscous with each roasted and contemporary greens, together with a dollop of feta cheese in a lemon-olive oil dressing, for a very particular summer time salad. The gentle, smoky notes of grilled onions, zucchini, and corn distinction with contemporary tomatoes and a grassy inexperienced herb superbly, and the feta crumbles are like exclamation factors all through. Whereas this explicit mixture is a certain winner, any mixture of roasted greens will work—peppers or eggplant could be a simple swap. As an alternative of pearl couscous, you may go together with orzo, or a grain like farro. You should use dill or mint rather than the parsley, and if feta cheese is not your factor, shavings of Parmesan could be nice.

transferring ahead: Couscous ought to be cooked and cooled at the least 1 hour upfront.

storage: Refrigerate for as much as 3 days.

From cookbook creator and registered dietitian Ellie Krieger.


measuring cup

Servings: 7 (makes 7 cups)


time code

Complete: 45 minutesplus at the least 1 hour of cooling time

  1. Step 1

    Convey a medium sized pot of water to a boil over excessive warmth. Add the couscous and prepare dinner based on package deal instructions till cooked by way of. Drain, switch to a bowl with a lid and refrigerate till fully cooled, about 1 hour. It’s best to have two and a half cups of cooked couscous.

  2. Step 2

    Put together grill for direct warmth or preheat fuel grill to medium-high warmth (400 to 450 levels). If utilizing a charcoal grill, mild the coals; As soon as the charcoal is prepared, unfold it evenly throughout the cooking space. For a medium hearth, you need to be capable to maintain your hand about 6 inches above the coals for 4 to five seconds. Put together a squirt bottle of water to douse any flames.

  3. Step 3

    Use 2 tablespoons of the oil to fully brush the onion slices, corn, and zucchini slabs. Season with 1/4 teaspoon of salt. Put the greens within the vegetable grill basket or instantly on the grill in batches if wanted. Grill, uncovered, turning a couple of times, till grill marks type and greens have softened barely however are nonetheless agency, 4 to five minutes whole for zucchini and onion, and eight to 10 minutes whole for corn. (Alternatively, you may prepare dinner the greens inside on a grill pan over medium-high warmth.) Let the greens cool fully.

  4. Step 4

    When able to serve, dice the onion and zucchini and chop the corn cobs; Switch to a big bowl. Stir within the cooled couscous, tomatoes, feta cheese, parsley, lemon zest, juice, remaining 3 tablespoons olive oil, and 1/4 teaspoon salt and pepper. My coronary heart combine gently to combine and toes.

Diet info

(about 1 cup)

  • Energy


  • carbohydrates

    31 grams

  • ldl cholesterol

    8 mg

  • fats

    14 grams

  • The fiber

    4 g

  • protein


  • Saturated fats

    3 g

  • sodium

    319 mg

  • sugar


This evaluation is an estimate based mostly on the accessible components and this preparation. It mustn’t substitute the recommendation of a dietician or dietician.

From cookbook creator and registered dietitian Ellie Krieger.

checked earlier than Olga Masov.

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