Summer Pearl Couscous Salad



  • ½ cup cherry tomatoes, quartered
  • 2 tbsp red onion, thinly sliced
  • 1 yellow bell pepper, diced
  • 1/3 cup marinated artichoke hearts
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp fresh basil, whole small leaves
  • ¼ cup Follow Your Heart Dairy-Free Feta Crumbles


  1. Heat 4-quart pot over medium-low heat and add oil and couscous. Toast couscous in pot for about 3 minutes to brown slightly. Add broth and cook just until tender, about 12 minutes.  Remove from heat to cool slightly. Gently fold in Lemon Herb Dressing.
  2. Transfer couscous to a bowl and add cherry tomatoes, onion, bell pepper, artichoke hearts, chives, and basil. Top with Feta. Serve at room temperature.

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