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Summer Pearl Couscous Salad

Summer Pearl Couscous Salad
Recipe Date:
May 23, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 cups pearl couscous - cook to al dente, then cool
  • 2 lemons, juiced, zest of both lemons finely chopped
  • 1/4 tbsp salt
  • 1/8 cup champagne vinegar or unseasoned rice vinegar
  • 1/8 cup extra virgin olive oil
  • 1 cup english cucumber, seeds removed, small dice
  • 1/4 cup red onion, small dice
  • 1 cup fresh white corn, uncooked off the cob
  • 3 garlic cloves, minced
  • 2 tbsps fresh mint, chopped
  • 1 tbsp flat leaf parsley, chopped fine
  • 1 cup Sweet 100 or Sungold tomatoes, cut in half vertically
  • season to taste

In a large stainless steel or other non-reactive bowl combine cooked couscous, lemon juice, zest, salt, champagne vinegar, and olive oil. Add cucumber, red onion, corn, garlic, mint, and parsley.  Gently fold in the split tomatoes.  Adjust seasoning to taste, you may need a little more salt, lemon juice or vinegar.  

Yields: About 1 ½  quarts

Notes: You can substitute the pearl couscous with any small pasta acini di pepe, orzo etc. Should be cooked in heavily salted water as you would with any pasta.

Enjoy with ZIATA sauvignon blanc


James Houghton

Winery Chef

Trinchero Family Estates

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