Pearl couscous salad with surimi: fresh, easy to prepare and perfect for summer
Fancy a fresh, colorful, and vibrant salad? This pearl couscous salad with surimi has everything it takes to become a summer meal staple. We love its slightly firm texture, its mild and balanced flavors, and how easy it is to prepare in advance.
Ingredients · Servings 4
- 120g of pearl couscous (pearl couscous, Israeli couscous or ptitim)
- 1 liter of water
- 8 cherry tomatoes, (approximately)
- 1/3 of a red bell pepper (approximately)
- 100 g of surimi
- 80g of feta cheese
- 1 tablespoon of chopped parsley
- 2 or 3 tablespoons of olive oil
- 1 tablespoon of white wine vinegar (or apple cider vinegar)
- Salt (to taste)
- Black pepper (to taste)
Method · 27 min
- Cook the pearl couscous in boiling water according to the manufacturer's instructions, as the cooking time may vary depending on the brand. As a reference, it is usually ready in about 7 minutes.
- Using a colander, drain it and rinse it directly under cold water. Let the couscous cool completely.
- Prepare the remaining ingredients: halve the tomatoes, dice the bell pepper, and slice the surimi. Crumble the feta cheese and chop the parsley.
- In a salad bowl, add the couscous, tomatoes, bell pepper, surimi, and parsley.
- Season with olive oil, vinegar, salt, and pepper. Mix well. Finally, add the feta cheese and stir gently again. Taste and adjust the salt, pepper, or vinegar if necessary.
- Let the salad rest in the refrigerator for 15 to 20 minutes before serving. And that's it! Your salad is ready.
