Heirloom Tomato Salad with Pearl Couscous
Ingredients
- 2 cups vegetable stock
- 1 tbsp olive oil extra-virgin
- 1 cup pearl (Israeli) couscous
- 1/2 cup basil leaves packed fresh
- 1/4 cup parsley leaves flat-leaf
- 1 clove garlic crushed
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh thyme chopped
- 1/2 cup pitted green olives
- 4 heirloom tomatoes quartered
- 15 cherry tomatoes quartered
- 1 English cucumber cubed
- 1/2 small red onion thinly sliced
- 1 cup feta cheese crumbled
- 1/4 cup white balsamic vinegar
- 1/2 cup olive oil extra-virgin
- 1 lemon, juiced
Notes
Heirloom Tomato Salad with Pearl Couscous: Carry the vegetable stock to a stew in a pot over medium heat. Heat the one tablespoon olive oil in a skillet over medium heat. Mix in the couscous and cook and blend until brilliant darker, around 10 minutes. Blend the toasted couscous into the hot vegetable stock and come back to a stew. Spread and cook until the capital has consumed into the couscous, around 15 minutes. Scratch into a blending bowl, cushion with a fork, and permit to cool to room temperature.
Spot the basil, parsley, garlic, oregano, thyme, and olives into a sustenance processor; beat until the herbs have coarsely slashed. Blend the herb blend into the couscous alongside the legacy tomatoes, cherry tomatoes, cucumber, red onion, and feta cheddar. Shower with the vinegar, 1/2 cup olive oil, and lemon juice mix until equally joined.
Nutrition Facts (Per Serving): Calories 215, Carbohydrates 25g, Protein 36g, Fat 7g
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