Pearl Couscous Salad with Roasted Peppers, Onions, Peas and Fresh Mint

 

Serves 4 

Ingredients: 

1 cup of Pearl Couscous (Organic Israeli style)

1 1/2 cups of water 

1 small white or purple onion (quartered)

1/2 cup of frozen peas (blanched & cooled)

1 yellow pepper or orange pepper

1 red pepper 

1 cup of chopped fresh spinach 

1 TBS or more of chopped fresh mint

1/2 cup cubed feta cheese

    or vegan feta or tofu

10-15 pitted kalamata olives, halved (optional)

Dressing: 

6 TBS olive oil 

2-3 TBS fresh lemon juice 

1-2 cloves of garlic (crushed) to flavor the oil

salt & pepper 

Directions: 

Mix the dressing and season to taste. 

Prepare the couscous as per package directions. Add 1 1/2 cups of boiling water to 1 cup of couscous and simmer for 10 minutes. Stir occasionally.  Rinse in cold water and set aside in a large bowl. 

Cut the peppers in quarters and remove the seeds. Cut the onion in quarters. Drizzle with olive oil and bake on parchment paper at 375F for about 20-25 minutes till done. Remove, cool and chop.

Add the peas, chopped onions, peppers, spinach, and mint to the couscous. Toss to combine. 

Spoon the dressing over the couscous and toss till coated. Add more or less as needed. 

Squeeze more fresh lemon to taste. Add salt & pepper to taste. 

Add the chopped feta or vegan feta or tofu. Toss and serve. 

Serve as a main for lunch, or as a side dish with any grilled meat, fish or poultry.