Sundried Tomato Pearl Couscous Salad

• portioner: Serves 4-6
• total tid: 1 minute

Ingredienser

1 cup dry pearl couscous

1 cup frozen green peas (or sub your fibrous orb of choice)

3 mini cucumbers, diced

1 cup teeny tiny tomatoes (or regular cherry tomatoes, halved)

4 oz crumbled feta cheese

1 (8-oz) jar julienned sundried tomatoes in oil

Small handful fresh parsley and/or basil, chopped

For the dressing:

3 Tbsp olive oil

3 Tbsp red wine vinegar

1 large clove garlic, minced

1 tsp dried oregano

1/2 tsp honey

Kosher salt and black pepper

Instruktioner

Bring a medium pot of salted water to a boil. Add pearl couscous and cook according to package directions. A minute before the end of cooking time, stir in the peas and cook through. Drain through a colander and rinse with cold water, then set aside.

Make the dressing: Decant 3 Tbsp of the oil from the sundried tomatoes into a small jar. To the sundried tomato oil, add the remaining dressing ingedients: olive oil, red wine vinegar, garlic, oregano, honey, and generous pinches of salt and pepper. Shake to emulsify and set aside.

Make the salad: In a large bowl, combine the cooled couscous and peas, cucumber, tomatoes, feta, sundried tomatoes, and chopped herbs. Pour over the dressing and toss to combine. Store in an airtight container in the fridge for up to 3 days.