Pearl Couscous Salad with Feta and A Creamy Yogurt Dressing

​By Registered Dietitian Sarah Harper

Photo By Sarah Harper

​This Greek Salad-Inspired recipe features pearl couscous, chickpeas, Kalamata olives, feta cheese, cucumber, kale, red onion, and fresh parsley. This meatless meal is satisfying yet light, thanks to its abundance of veggies. 
The creamy yogurt dressing, along with the feta cheese, adds creaminess and tang, while the lemon juice brightens the dish.  If you want something more substantial, serve this with roasted chicken or fish. 
You can make this recipe year-round, incorporating seasonal produce, i.e. whatever veggies are fresh at the market. For example, in early summer make this salad with fresh salad turnips and cherry tomatoes, which are abundant and bursting with flavor.

Recipe
4 Servings

Ingredients:

Pearl Couscous
3 cups water
2 cups pearl couscous
1 tsp salt

Salad
1 cup chopped cucumber
1 cup chopped bell peppers
1 cup chopped cherry tomatoes
1 cup chopped kale
1 cup chopped red onion
1 cup pitted Kalamata olives , halved
8 oz feta cheese, crumbled or sliced into chunks
½ cup chopped parsley

Creamy Yogurt Dressing
½ cup whole milk Greek yogurt
¼ cup olive oil
¼ cup red wine vinegar
2 tbsp fresh squeezed lemon juice
1 tbsp dried oregano
Salt and pepper to taste


Directions: 

Cook The Couscous
Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer and cover. Cook the couscous for about 15 minutes or until tender. Drain any remaining water. 

Prepare The Ingredients
In a large bowl, combine the cooked couscous with cucumber, bell peppers, cherry tomatoes, red onion, kale, Kalamata olives, feta cheese, and chopped fresh parsley.

Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Adjust seasoning to taste. 

Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Adjust To Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.

Serve chilled or at room temperature, garnished with additional parsley and freshly squeezed lemon if desired.

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Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.