@emilyeatsthings: do NOT ❌ yell at me for putting peas in it ok i wanted to put chickpeas but i ran out. but honestly... the peas kind of slayed!! and look how fun and green they are! also y'all were so right about the teeny tiny tomatoes, i sought them out intentionally for this one and they are an absolute textural delight. make this one with mozzarella pearls instead of feta to really go full orb. (and if anyone figures out how to dice a cucumber into spheres, lemme know) ⚪⚪⚪ ANYWAY recipe below 👇🏻 SUNDRIED TOMATO PEARL COUSCOUS SALAD Serves 4-6 INGREDIENTS 1 cup dry pearl couscous 1 cup frozen green peas (or sub your fibrous orb of choice) 3 mini cucumbers, diced 1 cup teeny tiny tomatoes (or regular cherry tomatoes, halved) 4 oz crumbled feta cheese 1 (8-oz) jar julienned sundried tomatoes in oil Small handful fresh parsley and/or basil, chopped For the dressing: 3 Tbsp olive oil 3 Tbsp red wine vinegar 1 large clove garlic, minced 1 tsp dried oregano 1/2 tsp honey Kosher salt and black pepper INSTRUCTIONS Bring a medium pot of salted water to a boil. Add pearl couscous and cook according to package directions. A minute before the end of cooking time, stir in the peas and cook through. Drain through a colander and rinse with cold water, then set aside. Make the dressing: Decant 3 Tbsp of the oil from the sundried tomatoes into a small jar. To the sundried tomato oil, add the remaining dressing ingedients: olive oil, red wine vinegar, garlic, oregano, honey, and generous pinches of salt and pepper. Shake to emulsify and set aside. Make the salad: In a large bowl, combine the cooled couscous and peas, cucumber, tomatoes, feta, sundried tomatoes, and chopped herbs. Pour over the dressing and toss to combine. Store in an airtight container in the fridge for up to 3 days. #mealprepideas #lunchprep

emily 🥕

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Thursday 25 June 2026 15:29:31 GMT