Wednesday, April 22, 2015

Picnic Pearl Couscous Salad {#vegan #dairyfree #recipe}

Happy Wednesday! How are you? - Everything here at The Not So Cheesy Kitchen is great, I just needed a little hiatus but now I am back and {in my mind} many posts are lined up.  Now,  I just need to get them all out of my head onto paper  the screen.  Will tell you all about our adventures these past few weeks, just stick with me.  Pretty please?!
Portland weather has been absolutely spectacular these past few days with summer like temperatures.  Yes, it feels more like summer than early spring and we are ready for picnics as well as cooking out. This easy Picnic Pearl Couscous Salad is the perfect side for any picnic.  It comes together quickly, is fun to eat and all it needs is enough time to absorb all the flavors.  

Picnic Pearl CousCous Salad

  • 3 c water 
  • 1 tsp sald 
  • 2 C Pearl CousCous
  • 1 C cucumber, seeded and diced
  • 1 C tomato, seeded, and diced
  • 1 C red pepper, seeded, and diced
  • 1/2 C Kalamata Olives, pitted, and diced  
  • 3 Tbs lemon juice
  • 2 Tbs olive oil
  • Salt &  pepper to taste
  • 1/2 bunch of chives minced
  • 1/2 tsp dried oregano
  1. Add salt to water and bring to a boil
  2. Add couscous, cover, and turn heat down to low.  Simmer for about 8-10 minutes. Couscous is ready once all the water has been absorbed.
  3. Remove cooked couscous immediately from pan to a larger bowl to cool down
  4. Add vegetables once couscous has cooled off
  5. Combine lemon juice with olive oil, dried oregano, and minced chives
  6. .  Add salt and pepper to taste
  7. Pour dressing over couscous and carefully toss into salad until well combined
  8. Cover and let rest for at least an hour before serving.  
  9. Adjust salt and pepper to taste. 


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