(Serves 4)
In the summer, our dinners get so much simpler and lighter. Grilling some chicken and having a simple side dish and/or a salad is on the menu at least a few nights a week. This recipe couldn’t be easier, only requires a few ingredients, and comes together in 10-15 minutes. The recipe can be made ahead and chilled, all you need to do is fluff it up with a fork and add a little more oil just before serving. If you don’t have pearl couscous, orzo works well too.
You Will Need:
- 1 cup pearl couscous
- Juice and zest of one lemon
- 3-4 tablespoons olive oil
- About ¼ cup red bell pepper
- ¼ cup fresh basil, plus more for serving
- Kosher salt and black pepper
Instructions:
- Cook the couscous according to the package instructions.
- Meanwhile, finely chop the pepper and chiffonade (or tear) the basil leaves. Set aside.
- Zest the lemon into the cooked couscous using a handheld grater (paid link). Then cut the lemon in half and squeeze in the juice and stir to incorporate.
- Season with salt and pepper, then add the olive oil until the pasta is coated, but not swimming in oil.
- Add the pepper and basil and stir to combine.
- Top with more basil and olive oil just before serving.
Summary
Recipe Name
Pearl Couscous Salad
Author Name
Tricia Hewitt-Huckabee
