Pearl Couscous Summer Salad
ID: e9888acc...
A highly refreshing summer pasta salad made with toasted pearl couscous, crisp fresh vegetables, sweet pomegranate seeds, and a tangy pomegranate molasses dressing. It is perfect for meal prep and stays fresh in the fridge for days.
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🍳 Cooking Flow
Boil pearl couscous in salted water for 12 minutes and drain. → Transfer the hot couscous to a bowl and add onions, tomato, pomegranate seeds, and parsley. → Drizzle with olive oil and season with a pinch of salt. → Mix in the pomegranate molasses, adjust seasoning to taste, and let cool before serving.
Cooking Steps
Brief Cooking Order
Boil pearl couscous in salted water for 12 minutes and drain. → Transfer the hot couscous to a bowl and add onions, tomato, pomegranate seeds, and parsley. → Drizzle with olive oil and season with a pinch of salt. → Mix in the pomegranate molasses, adjust seasoning to taste, and let cool before serving.
Introduction
A highly refreshing summer pasta salad made with toasted pearl couscous, crisp fresh vegetables, sweet pomegranate seeds, and a tangy pomegranate molasses dressing. It is perfect for meal prep and stays fresh in the fridge for days.
Step 1
Bring a pot of salted water to a boil, add 2 cups of pearl couscous, and boil for 12 minutes.
Step 2
Drain the cooked pearl couscous using a strainer.
Step 3
Transfer the hot drained couscous directly into a large mixing bowl to help it absorb the flavors of the upcoming ingredients.
Step 4
Add the chopped green onion, red onion, diced tomato, pomegranate seeds, and chopped Italian parsley to the bowl.
Step 5
Drizzle with olive oil, add a pinch of salt, and stir to combine all ingredients.
Ingredients List
Important Notes
Adding the vegetables and dressing while the couscous is still hot helps the pasta absorb all the vibrant flavors.
Stir the salad occasionally as it cools down to prevent the couscous from clumping together.
This salad stores incredibly well and can keep in the refrigerator for up to 5 days.
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