Pearl Cous Cous Salad

TIME: 45 minutes (includes cooking and cooling time)

Makes: 6 -8 side servings

This Pearl (Israeli) Cous Cous salad is packed full of veggies and has a delicious Australian twist with the added Lemon Myrtle.
Pearl Cous Cous salad is hearty enough to have as a meal on its own or serve with your favourite BBQ meat or tofu this summer.

Quick and easy to make, you’ll have this on the table in under an hour!

This recipe has been adapted from Jo Cooks

Image by Jo Cooks

 Ingredients:

• 1 cup Pearl Cous Cous

• 1 1/4 cups water

• 4 TBSP Lemon Myrtle

• 1 TBSP Butter

Salad

• 1 cucumber, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup sliced kalamata olives

• 1/2 - 3/4 cup chopped feta cheese

• 1/2 red onion, sliced

• 3 TBSP fresh mint, chopped

Dressing

• 3 TBSP Olive OIl

• 1 TBSP White Wine Vinegar

• 1 TBSP Lemon Myrtle

• 1/2 TSP salt - to taste

• 1/2 TSP black pepper - to taste

Creating the Magic:

Image by Jo Cooks

In a saucepan add water and lemon myrtle, bring to a boil.

Add in Pearl Cous Cous. Turn down the heat and allow to simmer for 10 minutes, or until all the liquid has been absorbed.

Turn off the heat, add in the butter and fluff the couscous. Set the couscous aside to cool.

In a small bowl or jar create the dressing. If using a jar, just put on the lid and then give it a good shake.

In a large bowl add the couscous and salad ingredients.
Pour over the dressing and fluff up gently.

Enjoy!