1
Measure out 2 cups of tri-colored couscous.
2
In a saucepan, add 2 cups of water, a generous amount of butter, and some salt.
3
Add the couscous to the water mixture, stir, cover, and let it simmer for about 10 minutes.
4
After 10 minutes, let it stand for another 5-10 minutes.
5
Transfer the couscous to a mixing bowl and spread it out to cool faster.
6
Chop 1 red bell pepper and 1 green bell pepper into a certain size.
7
Finely mince 4 cloves of garlic.
8
Prepare parsley and grape tomatoes, cutting the smaller ones in half and the larger ones into thirds, while squeezing out the seeds.
9
Heat a pan over high heat and add a generous amount of olive oil.
10
Add the chopped bell peppers to the pan and cook for about 30-45 seconds until they blister and soften slightly.
11
Add the minced garlic to the pan at the end and mix it around before removing from heat.
12
Combine the cooked vegetables and garlic with the cooled couscous in the mixing bowl.
13
Add the de-seeded grape tomatoes, kalamata olives, fresh parsley, and a whole container of feta cheese to the bowl.
14
Add some freshly grated Parmigiano-Reggiano cheese and a can of cannellini beans to the mixture.
15
In a separate bowl, prepare the dressing with about 1/3 cup of extra virgin olive oil, roughly 2 tablespoons of balsamic vinegar, and a little white wine vinegar.
16
Add about a teaspoon of Italian herb blend, salt (optional), and a pinch of red pepper flakes to the dressing.
17
Add a little Dijon mustard to the dressing and whisk until emulsified.
18
Pour the dressing over the salad and mix well.
19
Optionally, add pepperoni or salami for extra flavor, or leave it out for a vegetarian option.
20
Add pickled red onions as an additional topping.
