Pearl Couscous Salad
Ingredients
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2 cups pearl couscous, uncooked
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6 tablespoons extra-virgin olive oil, divided (2 tablespoons + 1/4 cup)
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1 pint cherry tomatoes, halved
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5 green onions, thinly sliced
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1 can (14.25 ounces) Green Valley Organic French-Cut Green Beans, drained
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¼ cup chopped fresh mint
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2 tablespoons chopped Italian parsley
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¼ cup white wine vinegar
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Featuring...
French Style Green BeanView other recipes
Steps
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Bring a large pot of well-salted water to a boil over high heat.
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Add the pearl couscous and cook according to the package directions until tender.
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Drain the couscous and transfer it to a large bowl. Drizzle with 2 tablespoons of olive oil, toss to coat, and set aside to cool.
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In a separate large mixing bowl, combine the cherry tomatoes, green onions, green beans, mint, parsley, white wine vinegar, remaining 1/4 cup olive oil, salt, and pepper.
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Add the cooled couscous to the bowl and toss gently until all ingredients are evenly coated.
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Taste and adjust seasoning if necessary.
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Refrigerate until ready to serve.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
