This pearl couscous salad is packed with Mediterranean flavor and ready in 30 minutes! Chewy couscous, bright tomatoes, crisp cucumbers, salty olives, and creamy feta are tossed in a zesty lemon vinaigrette.
Ellen’s Recipe Notes
I’ve been making this Mediterranean Pearl Couscous Salad nonstop – it’s so colorful, flavorful, and ridiculously easy! The couscous has this perfect little chew, and when you mix it with crisp cucumbers, sweet tomatoes, briny olives, and a zippy lemon dressing, it’s just magic.
The first time I made this was for lunch with friends and everyone went back for seconds (and thirds!). We enjoyed it so much, I have now made it for numerous potlucks and for dinner as a quick side dish for grilled chicken or fish.
Seriously, once you make it, you’ll want to keep it in the fridge all week long. It’s definitely become a summertime staple in my kitchen and I know you’re going to love it!
Key Ingredient Notes
Below you will find helpful notes and substitutions for a few key ingredients for making this pearl couscous recipe. Visit the printable recipe card below for the full ingredient list and amounts.
- Pearl Couscous: Pearl couscous, also referred to as “Israeli couscous”, is larger and chewier than regular couscous. It absorbs flavor really well, especially if you toss it with the dressing while it’s still warm. You can use orzo, quinoa, or farro instead, but keep in mind the texture will change.
- Lemon Juice: For the best flavor, use freshly squeezed lemon juice instead of the bottled alternative.
- Garlic: There’s a theme here – fresh is best! Set aside the jarred garlic for this salad recipe. White wine vinegar or red wine vinegar will also work, but you’ll lose that fresh citrusy zing.
- Red Onion: Chopped finely, this adds a robust flavor to each bite. If it’s too strong for your tastes, try soaking the chopped onion in cold water for 5 to 10 minutes to mellow the flavor, or swapping it for a shallot instead.
- English Cucumber: These are my favorite to use because they have thinner skin and less seeds than other cucumbers. Persian cucumbers or mini cucumbers are great alternatives.
- Grape Tomatoes: Cherry tomatoes or chopped Roma tomatoes work too.
- Olives: I like to add a mixture of both black and Kalamata olives for their bold and salty flavor. Feel free to use just one kind of olive or skip them completely if you aren’t a fan.
- Feta: Creamy, tangy, and salty, the crumbed feta cheese brings everything together and adds a great flavor contrast. Use goat cheese instead for a creamier option.
Tips For Making Pearl Couscous Salad
No fuss, simple prep – just boil the couscous, toss everything together, and serve! Below is a quick recipe overview with a few helpful tips for making this couscous salad recipe. Scroll down to the printable recipe card for the full instructions!
Don’t overcook the couscous: It can turn mushy/soggy pretty quickly, so make sure to set a timer according to the directions on the package!
Drain and rinse the couscous: Once it’s cooked, immediately drain it and be sure to rinse it under cold water to stop the cooking process and prevent it from clumping together. I also like to let it cool for a few minutes before mixing it with the veggies and dressing, so it doesn’t wilt the fresh ingredients.
Finely chop the veggies: Make sure to dice everything into an equal size, especially the cucumbers and red onion, so every bite has a little bit of everything. It will make a big difference in both texture and flavor!
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Add cheese and dressing at the end: I find the texture stays the best if I toss everything together – except the dressing and cheese. I always toss in the dressing in the final step and then add the crumbled feta cheese on top (so it doesn’t get too soft or soggy).
Frequently Asked Questions
Yes, just hold off on adding the cheese until ready to serve! In fact, the flavors really deepen overnight, making it perfect to prep ahead of time. Just store it in an airtight container in the fridge and always give it a quick toss before serving! If you’re planning to enjoy it over a couple of days, I recommend keeping the cucumbers and tomatoes separate and stirring them in right before serving to keep everything crisp and fresh.
It keeps well in an airtight container in the fridge for up to 3 days, as the veggies will start to soften after a couple of days. If you’re planning to enjoy it over a couple of days, I recommend keeping the cucumbers and tomatoes separate and stirring them in right before serving to keep everything crisp and fresh.
This refreshing salad is perfect with a lean protein like grilled chicken breasts or air fryer shrimp to round out your meal. It’s also delicious with warm pita bread and tzatziki or hummus.
Chickpeas, artichoke hearts, or different cheeses (like goat cheese or fresh mozzarella pearls) are all tasty options you can try. Sun-dried tomatoes are another fun option!
Mediterranean Pearl Couscous Salad Recipe
Ingredients
- 1 cup pearl couscous
- ¼ cup olive oil
- 1 lemon, juice only
- 1 teaspoon minced garlic
- 1 small red onion, chopped
- 1 bell pepper, chopped
- 1 bunch fresh parsley, chopped
- 2 cups English cucumber, chopped
- 2 cups grape tomatoes, cut in half (one pint)
- 1 cup pitted kalamata olives, halved
- 1 cup pitted black olives, halved
- 2 tablespoons fresh minced oregano
- 1 cup crumbled feta
- salt and pepper, to taste
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Instructions
- In a medium size pot, cook the couscous in well-salted water, according to the package directions until al dente. Drain and rinse the cooked couscous and set aside to cool. Make sure and rinse after cooking so that it stops cooking and doesn’t stick together!
- While the couscous is cooking, whisk to combine the oil, lemon juice, and garlic together in a small bowl or jar.
- In a large bowl, toss to combine the couscous, onion, bell pepper, parsley, cucumber, tomatoes, kalamata olives, black olives, and oregano.
- Add the dressing and toss to combine once more. Top salad with the crumbled feta and serve immediately.
Nutrition
More Easy Salad Recipes To Try
- White bean salad is loaded with fresh lemon and garlic flavor. It also travels well and is great for making ahead!
- Strawberry spinach salad is a refreshing, flavorful, and colorful salad with creamy feta cheese.
- Asian chicken salad is a fresh and colorful salad recipe with crisp vegetables and crunchy noodles that create a perfect light and refreshing salad with crunch!
- This quick and easy chickpea salad is a great protein-packed lunch idea loaded with cherry tomatoes, bell peppers, cucumbers, and parsley.
- This cucumber tomato salad, or creamy cucumber salad, are both refreshing summer side dishes that are always crowd favorites.
- Going to a potluck? This fresh broccoli salad with bacon is a must make!
