Cous Cous and Farro Salad
This delicious and vibrant Pearl Cous Cous and Farro Salad brings a bright addition to any summer meal. Loaded with amazing texture, sweet bursts from cherries, and lots of fresh herbs, it will be on repeat all summer!
Ingredients
- 1 cup sliced and pitted cherries
- 1 cup pearl cous cous dry
- 2 tsp. olive oil
- ¼ tsp. kosher salt
- 1 cup farro dry
- 2 cups vegetable broth
- 1/3 cup red onion finely chopped
- 1/3 cup chopped pistachios
- ¼ cup minced dried apricot
- 3 tbsp. packed finely chopped fresh mint (or basil)
- ¼ cup packed finely chopped fresh chives
- ¼ cup packed thinly sliced scallions
- 2 pints cherry tomatoes sliced
- Lemon juice for serving
- Additional chopped pistachios sliced cherries, and fresh herbs for serving
Dressing
- 1/3 cup olive oil
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 2 ½ tsp. dijon mustard
- 1 tbsp. white wine vinegar
- 1 tsp. fine garlic powder
- ¼ tsp. dried basil
- ¼ tsp. dried oregano
- Juice of 1 lemon
Instructions
- In a medium saucepan, add the 1 cup pearl cous cous, 2 tsp. olive oil, and ¼ tsp kosher salt, and cook over medium heat for 3-5 minutes until the cous cous is golden brown, stirring often.
- Add 1 and ¼ cup water, stir, cover, bring to simmer and cook until tender (approx. 6 minutes). Stir and set aside to cool.
- Meanwhile in separate saucepan, add the 1 cup farro and 2 cups vegetable broth. Bring to a boil, cover and cook until tender, about 25 minutes. Drain any remaining liquid and spread the farro out on a baking tray to cool.
- While the pearl cous cous and farro are cooking, whisk together the dressing ingredients until well combined (1/3 cup olive oil, 1 tsp. kosher salt, ¼ tsp. black pepper, 2 ½ tsp. dijon mustard, 1 tbsp. white wine vinegar, 1 tsp. fine garlic powder, ¼ tsp. dried basil, ¼ tsp. dried oregano, and juice of 1 lemon.
- In a large mixing bowl, add the cooled pearl cous cous and farro, the 1 cup cherries, the 2 cups tomatoes, the 1/3 cup red onion, 1/3 cup chopped pistachios, ¼ cup minced dried apricot, 3 tbsp. (packed) fresh mint, ¼ cup (packed) fresh chives, ¼ cup (packed) scallions.
- Stir well, add dressing and mix through. Just before serving, squeeze extra lemon juice over the dish and garnish with additional chopped pistachios, fresh herbs, and sliced cherries.