1cupcooked and cooled pearl couscousfrom ½ cup dry
2tablespoonsolive oil
Kosher salt and freshly ground black pepper
2tablespoonsred wine vinegar
12cherry tomatoeshalved
1smallshallotthinly sliced
¼mediumcucumberroughly chopped
2ouncesfeta cheesebroken into large crumbles
1tablespoonfresh dillroughly chopped
Instructies
Cut off two ¼-inch-thick slices from the cut side of the lemon half and remove the seeds.
Set the rest of the lemon aside.
Finely chop the lemon slices and combine them with the couscous and olive oil in a bowl.
Season with salt and pepper and toss to coat evenly in the oil.
Transfer the couscous to a 7-inch round cake pan insert, metal cake pan, or foil pan and reserve the bowl.
Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until lightly toasted and crunchy, about 20 minutes.
Return the hot couscous to the reserved bowl and toss with the red wine vinegar, cherry tomatoes, shallot, and cucumber.
Finely grate the zest of the reserved lemon piece over the couscous and season with salt and pepper.
Toss to combine.
Top the salad with the feta cheese and chopped dill before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this salad with a crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio to complement the citrusy flavors of the lemon and the creamy texture of the feta cheese.