Couscous Salad with Pickled Rhubarb, Feta, and Grapes
This couscous salad is an exercise is paradoxes: bracing and sweet, nutty but herbal, filling and hearty whilst remaining both fresh and light. It's a quick and easy springtime salad if ever there was one. The pickled rhubarb - link below - can be made with very little effort, though that step must be completed a day or two ahead of time, depending on how pickled you prefer your rhubarb.
Course Salad
Cuisine Middle Eastern
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 8
Calories 265kcal
Author Stephanie Stiavetti & Garrett McCord
Ingredients
2cupsdried couscous(we used Bob’s Red Mill whole wheat pearl couscous)
3tablespoonsgood, fruity olive oil
1tablespoonlemon juice
1/2teaspoonsalt
1/4teaspoonfreshly-ground black pepper
1/2cupdiced pickled rhubarb
2cupshalved red grapes
1/3cupchopped parsley
6ouncesbrined fetacrumbled
1teaspoonred pepper flakes(optional)
Instructions
Prepare couscous according to the instructions on the package. Pour the cooked couscous into a large bowl. Dribble with olive oil and lemon juice, then sprinkle with salt and pepper. Toss lightly with a fork, making sure to not mash the couscous.
Add pickled rhubarb, grapes, parsley, feta, and red pepper flakes (if using). Toss lightly again, and adjust seasoning to taste. Serve immediately.