Being a Caribbean woman of Puerto Rican descent who grew up with fellow Caribbeans in Florida sometimes I get a little homesick living out here in San Diego. To help me cope I sometimes like to put a bit of a twist and remix regarding flavors and seasonings when it comes to meals. One of the remixes I get a lot of compliments on is my version of Mediterranean pearled couscous salad. This meal is excellent for food prep throughout the week. If your diet is strictly plant-based there are plenty of feta cheese options available. I personally like Follow Your Heart Feta Crumbles.
Pearled Couscous Salad with a Puerto Rican Twist
1 cucumber seeded and diced (peeling skin is optional, I prefer to leave it on)
1 can rinsed chickpeas
1 can of rinsed corn
1 can of sliced black olives
1/2 cup of cherry tomatoes halved
1 cup of finely chopped parsley
1 cup of feta cheese
1/2 red onion diced
3 cups of cooked pearled couscous
Dressing
1/3 cup olive oil
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of garlic powder
1 tablespoon onion powder
1/2 tablespoon of oregano
1/2 tablespoon paprika
1 tablespoon of basil paste
1/2 tablespoon of cilantro paste
1 packet of sazon (or 1 and a half tablespoons of Sazon seasoning)
(trust the process)
Salt and pepper to taste
In a large mixing bowl combine the diced cucumber, chickpeas, corn, black olives, cherry tomatoes, red onion, parsley, cooked couscous, and feta and mix well. In a small mixing bowl combine your olive oil, lemon juice, garlic powder, onion powder, oregano, paprika, basil, cilantro paste, and sazon and mix ingredients together well before pouring and mixing into the bowl of other ingredients. Mix everything together well and serve cold. Enjoy!
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