Pearl Couscous with Tomatoes, Olives, and Ricotta Salata

Name: Pearl Couscous with Tomatoes, Olives, and Ricotta Salata
Yield: Serves 6
Ingredients: 1/4 cup, extra-virgin olive oil; 2 cups pearl, couscous; 2 1/2 cups, water; , Salt and pepper; 3 tablespoons, red wine vinegar; 1 teaspoon, Dijon mustard; 12 ounces, grape tomatoes, quartered; 2 ounces (2 cups), baby spinach, sliced 1/4 inch thick; 1 1/2 cups, basil leaves, chopped coarse; 3 ounces, ricotta salata cheese, crumbled (3/4 cup); 2/3 cup, pitted kalamata olives, sliced; 1/2 cup, pine nuts, toasted; 1 bunch, chives, cut into 1/4-inch pieces (1/4 cup)

Side Dishes
Pasta
Vegetables
Vegetarian
Salads

By Erin McMurrer ･ Appears in Cook's Illustrated July/August 2015

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

SERVES 6

TIME 1¼ hours

Pearl Couscous with Tomatoes, Olives, and Ricotta Salata

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