Mediterranean Garden Salad with Harissa Za'atar Couscous
Ingredients
- baby spinach
- romaine lettuce
- artichoke hearts
- red onion
- kalamata olives
- cucumber
- steamed beets
- avocado
- heart of palm
- yellow cherry tomatoes
- black cherry tomatoes
- red baby bell peppers
- yellow baby bell peppers
- basil
- crushed pistachios
- dried mint
Couscous components
- 1 cup pearl couscous
- 1 1/4 cup water
- 1 tsp olive oil
- 1 tsp za'atar
- 1/2 tsp harissa
- 1 tsp sea salt
Preparation
Salad assembly
Wash and dry the greens and vegetables.
Chop the vegetables into bite-sized pieces if necessary.
Layer the baby spinach and romaine lettuce in a bowl.
Top with artichoke hearts, red onion, kalamata olives, cucumber, steamed beets, avocado, heart of palm, cherry tomatoes, baby bell peppers, basil, crushed pistachios, and dried mint.
Couscous
Combine water, olive oil, za'atar, harissa, and sea salt in a pot and bring to a boil.
Add the pearl couscous, lower heat to simmer, cover, and cook until all liquid is absorbed, about 10 minutes.
Remove from heat and let sit covered for 5 to 10 minutes.
Fluff with a fork before serving.
