Pearl Couscous Salad
Chef Daniel Breedlove uses Israeli couscous, a pasta made from wheat flour and shaped into pearl-sized balls.
In a 2-quart saucepan, bring 1 ¾ cups of water to a boil. Add 1 ⅓ cups Israeli couscous, reduce heat to medium low, cover and simmer for 12 minutes or until liquid is absorbed. When done, remove from heat to cool.
Remove core and seeds from 2 Roma tomatoes and discard. Dice remaining tomato flesh. Dice ½ small hothouse cucumber. Dice 1 small red onion to yield ¼ cup. Dice the green part only of ½ bunch of green onions. Mince 1 garlic clove. Combine ingredients with cool couscous in a large bowl. Add juice and zest from 1 lemon, 1 tablespoon olive oil and salt and pepper to taste. Garnish with feta cheese to taste.
Pandolfi’s Deli is at 538 Campbell St. 816-569-3663, pandolfisdeli.com