It’s recipe swap time again! This month’s theme was Summer Salads and I got a couscous salad recipe from Nicole over at Cookies on Friday.

I was super excited to get this recipe because I love couscous. Specifically, pearl couscous. There’s just something really amusing about the shape and size of it to me. Unfortunately, the only place that I could find it before was at Trader Joe’s two hours away from home. Whenever I was in Madison, I would stock up on couscous.

Now, Trader Joe’s is a lovely 20 minute drive across town for me. I no longer have to be that crazy lady in the checkout line with 8 boxes of couscous in my arms.

If you can’t find pearl couscous (also known as Israeli couscous) you can use normal couscous instead! Nicole also noted that you can use whatever combination of mayonnaise and yogurt that you would like. I opted to use less mayo and subbed in a Greek yogurt instead of using a plain yogurt or sour cream, but feel free to use what you have on hand!

Couscous Salad
recipe adapted from Cookies on Friday via All Recipes

1/4 cup low fat mayonnaise
3/4 cup nonfat plain Greek yogurt
2 teaspoon ground cumin
kosher salt and freshly ground pepper, to taste
1 tablespoon butter
1 1/3 cups pearl couscous
1 3/4 cup low sodium chicken broth
1 medium red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped parsley
1/3 cup raisins
1/3 cup toasted and sliced almonds
1 – 15 ounce can garbanzo beans/chickpeas, drained and rinsed

1. To prepare the dressing: combine the mayonnaise, yogurt, cumin, salt and pepper in a small bowl. Refrigerate until ready to use.
2. Melt the butter in a large saucepan over medium heat. Add couscous and cook until lightly browned, stirring frequently, about 2 minutes. Slowly add in the chicken broth and bring to a boil. Reduce heat to medium low and cover. Let simmer for 12 minutes or until liquid has been absorbed. Remove from heat.
3. In a large bowl, combine couscous, onion, bell pepper, parsley, raisins, almonds, and chickpeas. Toss to combine. Stir in dressing until evenly incorporated. Cover and refrigerate for at least 1 hour. Add salt and pepper to taste before serving.

Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!