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When I’m not traveling, I like to bring the flavors of the Mediterranean to my dining table. What can I say, eating is my favorite version of armchair travel!
Start by heating 1 tablespoon of olive oil in large non-stick skillet on low-medium heat. Once the oil is hot, sauté the garlic for 2-3 minutes until fragrant.
Carefully add the 1 cup of pearl couscous and 1/2 cups water to the skillet and increase the heat to bring to a boil. Once the water is at a rolling boil, reduce the heat to low and cover skillet with a lid. Let the pearl couscous cook for 8-10 minutes until the water is absorbed.
While the pearl couscous is cooking, chop the kalamata olives. Slice the sun dried tomatoes into strips. Slice the baby artichoke hearts in half. And dice the shallot.
When the pearl couscous is done, it will have absorbed most of the water. Increase the heat to medium, add the spinach and cook for 2-3 minutes until the spinach is wilted.
Season with salt and pepper, then stir in the chopped olives, sun dried tomatoes, baby artichoke hearts, and shallots.
Top the Mediterranean couscous salad with crumbled feta cheese and fresh parsley.
Head to the blog for the full list of ingredients and instructions on how to make Mediterranean Pearl Couscous at home!
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