Couscous Salad With Feta

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Pistachio-Pear Couscous Salad

Pistachio-Pear Couscous Salad


Makes 4 servings

  • 2 cups white grape juice
  • 1 cup water
  • 1 1/2 cups couscous
  • salt
  • 1 medium red bell pepper, cut into 1/4-inch dice
  • 1/2 cup chopped red onion
  • 2 celery ribs, minced
  • 2 ripe pears
  • 3 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted shelled pistachios


  1. In a large saucepan, combine the grape juice and water and bring to a boil over high heat
  2. Stir in the couscous and lightly salt the water
  3. Cover, remove from heat and set aside for 10 minutes
  4. In a large bowl, combine the bell pepper, onion and celery
  5. Peel and core the pears and cut them into chunks
  6. Coarsely chop one of the pears and place it in the bowl with the vegetables
  7. Add 1 tablespoon of the lemon juice and toss to combine
  8. In the blender or food processor, combine the remaining 1 pear, the remaining 2 tablespoons lemon juice, olive oil, salt to taste and black pepper and process until smooth
  9. Pour the dressing over the salad, add the cooked couscous and the pistachios and toss to combine
  10. Serve chilled or at room temperature

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