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Texas De Brazil Couscous Salad

This dish takes its flavor inspiration from the famous Brazilian-American steakhouse Texas De Brazil. It’s a delicious way to enjoy a light, cold salad made from pearl couscous, fresh veggies, olives and herbs tangled in a freshly prepared lemon-olive oil dressing. This versatile salad works well beside grilled meats or can be enjoyed on its own by vegetarians. It’s both delicious and nutritious.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
30 30 minutes
Total Time 55 minutes
Servings: 6 People
Course: Salad, Side Dish
Cuisine: American, Brazilian, Mediterranean
Calories: 224
Ingredients Equipment Method

Ingredients
  

  • For the Couscous:
  • 1 cup pearl Israeli couscous
  • 1 tablespoon olive oil
  • 1 ¾ cups vegetable or chicken broth
  • ½ teaspoon kosher salt
  • For the Salad:
  • ¾ cup diced cucumber
  • ¾ cup halved cherry or grape tomatoes
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely diced red onion
  • ¼ cup sliced kalamata olives
  • ¼ cup crumbled feta cheese optional
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh mint chopped (optional)
  • For the Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Equipment

  • 1 Medium saucepan
  • 1 Mixing bowls
  • 1 Whisk or small jar (for dressing)
  • 1 Knife and cutting board
  • 1 Measuring cups and spoons
  • 1 Spoon or spatula for mixing

Method
 

  1. Toast and Cook Couscous:
  2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add couscous and toast for 3–4 minutes until lightly golden.
  3. Pour in broth and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until tender.
  4. Fluff with a fork and let it cool completely.
  5. Prepare the Dressing:
  6. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
  7. Assemble the Salad:
  8. In a large mixing bowl, combine the cooled couscous with cucumber, tomatoes, bell pepper, onion, olives, feta (if using), parsley, and mint.
  9. Pour the dressing over the mixture and toss well to coat all ingredients evenly.
  10. Chill and Serve:
  11. Cover and refrigerate the salad for at least 30 minutes.
  12. Give it a quick toss before serving, adjusting salt and pepper as needed.