pearl couscous salad with za'atar dressing

Spring has sprung! Lockdown is over! Both great reasons for diving into this all-occasion Pearl Couscous Salad. The silky, comforting pasta vibe of pearl couscous teamed with fresh Mediterranean-inspired ingredients like tomato, cucumber and capsicum, and the vibrancy of fresh herbs and feta means this is a dish that can be enjoyed as a midweek supper, a hearty offering to take to an impromptu gathering with family and friends, or even an enviable leftovers lunch!
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Prep Time: 30 min 
Cooking Time: 10 min

Ingredients:
1 cup pearl couscous 
1 tbsp oil
2 garlic cloves minced
1 ¾ cups water
2 tsp vegetable or chicken stock powder
1 cucumber chopped
½ red onion, finely diced 
1 capsicum, chopped 
1-2 cups cherry tomatoes, halved
½ cup cubed feta or goats cheese
½ bunch mint, roughly chopped 
½ bunch parsley, roughly chopped 
¼ cup slivered almonds

For dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp squeezed lemon juice
1/2 tsp salt
½ tsp pepper
1 tsp honey
1 tbsp za'atar spice mix

Method:
First, toast the almonds over a medium heat in a frying pan. This only takes a couple of mins. As soon as they start to colour, remove the pan from heat and transfer almonds to a small dish. Set them aside for garnishing your salad at the end.

Heat oil in a large saucepan over medium high heat. Add pearl couscous and garlic and stir, cooking for 1-2  minutes. Add stock powder and water, cover with lid and reduce heat to medium low.

Cook for 10 minutes until the liquid is absorbed and the pearl couscous is cooked through but still a bit firm. Use a fork to gently separate the couscous, then transfer into a large bowl to cool. Note: it might look like it's getting a bit sticky or gluggy as it's cooling but never fear, the dressing and other ingredients will fix all that.

While the couscous is cooking, make the dressing and chop the salad ingredient
To make dressing, simply place dressing ingredients in a jar and shake well.

Add remaining salad ingredients into the large bowl with the Pearl couscous, then pour over the dressing and toss. 

Garnish with slivered almonds and serve the salad at room temperature.

PIMP MY RECIPE 

• Make this salad ahead by up to 2 days  but don't add the dressing til just before serving.
• Add whatever salad, herbs and raw veg you fancy! Coriander goes perfectly with this recipe.
• Change up the dressing! Yoghurt dressing or a simple vinaigrette would be lovely.