mediterranean pearl couscous

How To Make mediterranean pearl couscous

• 1

  1. Bring water to a rapid boil then add couscous, turn down heat, and let simmer approximately 8-10 minutes. (Keep an eye on it and constantly test it; this is the most important part, you don’t want to over cook it and have it be mushy*.)
• 2

  2. While water is boiling and couscous is cooking chop up your cucumbers and onion and half your cherry tomatoes. Throw into a large bowl and add ¼ cup of garlic olive oil; let sit.
• 3

  3. Once couscous is finished drain but DO NOT RINSE. Let cool.
• 4

  4. After couscous is cooled add to your bowl of chopped cukes, toms, & onions and stir.
• 5

  5. Add your desired amount of pesto (typically about 7 oz, maybe the whole 10! Use to your taste)
• 6

  6. Add more olive oil if you see it is sticking together and needs to “lubrication”.
• 7

  7. Add feta and stir (I use ALL of it, but it’s up to you.)
• 8

  8. Cool in the fridge for a good hour to really let the flavors meld, but feel free to dig in if you want to! ☺ I prefer eating it chilled.
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