The Best End Of Summer Salad

When the heat’s on, the last thing I want is a heavy meal that leaves everyone feeling sluggish.

That’s why this Summer Pearl Couscous Salad is one of my absolute favorites!

It’s loaded with bright flavors, packed with veggies, and is a total hit with the family (even the pickiest eaters).
The best part? You can easily prep this ahead of time, making it perfect for busy moms who still want to keep their meals fresh, vibrant, and full of nutrition.

Pro Tips:

• Make it a complete meal by pairing it with grilled protein or serving it on a bed of leafy greens.

• This salad gets better the longer it sits, so it’s a great make-ahead option for summer picnics or backyard dinners.

Ingredients:

• 1 cup pearl couscous

• 3/4 teaspoon fine sea salt, divided

• 4 tablespoons extra virgin olive oil, divided

• One 14-ounce can chickpeas, drained and rinsed

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Freshly ground black pepper, to taste

• 1 cup cherry tomatoes, halved

• 1/2 cup minced parsley or torn basil

• 1/2 English cucumber or 1 Persian cucumber, cut into small dice

• 1/2 cup pitted kalamata olives, roughly chopped*

• 1/4 cup golden raisins

• 1/4 cup finely chopped red onion (or scallions)

• 1 tablespoon lemon or lime juice

Instructions:

In a medium pot, bring 1 1/2 cups water to a boil. Add the couscous and 1/4 teaspoon salt.

Cover with a lid and turn the heat down to low. Simmer until all the water is absorbed (do not stir during cooking), about 15 minutes. Then turn the heat off and let the pot stand covered for another 10 minutes (still without stirring).

Meanwhile, heat a tablespoon of oil in a large skillet over medium heat. Add the chickpeas and cook, tossing frequently, until they’re crispy and golden brown, 8 to 10 minutes. Then add the garlic, cumin, paprika, black pepper, and 1/4 teaspoon salt, toss to coat, and cook for another minute.

In a large mixing bowl, combine the tomatoes, herbs, cucumbers, olives, raisins, and red onion. Add the couscous and half of the chickpeas, the lemon juice, lots of pepper, and the remaining 3 tablespoons oil and 1/4 teaspoon salt.

Toss to combine. Taste and adjust the seasonings if needed.

Transfer to a serving dish and scatter the remaining chickpeas on top before serving.

Nutrition (estimated):

• Serving Size: 1/6 of the recipe

• Calories: 295

• Sodium: 540 mg

• Fat: 12.3 g

• Carbohydrates: 39 g

• Fiber: 6.5 g

• Protein: 8.2 g