A Vibrant, Veggie-Packed Salad That’s Perfect for Any Occasion
Looking for a fresh, flavorful, and satisfying salad that’s as beautiful as it is delicious? This Mediterranean Pearl Couscous Salad is just what you need! Packed with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed with tender pearl couscous and a zesty red wine vinaigrette, this salad is a celebration of Mediterranean flavors.
Whether you're prepping for a picnic, hosting a potluck, or simply craving a wholesome lunch, this salad is your go-to. Plus, it's incredibly versatile, serve it as a side dish or add your favorite protein to make it a complete meal.
If you love this fresh and colorful couscous salad, be sure to check out my Simple Orzo Salad for another veggie-packed side that’s perfect for warm weather meals!
Jump to:
Ingredients
Pearl couscous – Also known as Israeli couscous, these chewy, pearl-sized pasta balls are the heart of the salad.
English cucumber – Crisp, refreshing, and seedless, perfect for adding crunch without too much water.
Cherry tomatoes – Sweet and juicy, they bring beautiful color and brightness to every bite.
Kalamata olives – Briny and bold, these add a rich, savory punch typical of Mediterranean dishes.
Feta cheese – Creamy, salty, and tangy; it balances the freshness of the veggies beautifully.
Red onion – Adds just the right amount of sharpness and bite. Dice it small to keep the flavors balanced.
Fresh parsley – Bright and herbal, parsley helps lift the whole salad.
Fresh basil – Adds a sweet, peppery aroma that’s signature to Mediterranean cooking.
Extra virgin olive oil – The base of the vinaigrette, it adds richness and helps tie everything together.
Red wine vinegar – Tangy and vibrant, it gives the dressing that fresh, zippy flavor.
Dried oregano – A classic Mediterranean herb that brings depth to the vinaigrette.
Salt and freshly ground black pepper – Essential for bringing all the flavors together.
See the recipe card below for the quantities
Step by Step instructions how to make the Mediterranean Pearl Couscous Salad
Cook the Couscous: In a medium saucepan, bring salted water to a boil. Add the pearl couscous and cook according to package instructions until al dente, about 10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables: While the couscous is cooking, dice the cucumber, halve the cherry tomatoes, pit and halve the olives, finely chop the red onion, and chop the fresh herbs.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Combine Ingredients: In a large mixing bowl, combine the cooked and cooled couscous, prepared vegetables, olives, feta cheese, and fresh herbs.
Dress the Salad: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips for Success
- Toast the Couscous: For added flavor, toast the dry couscous in a bit of olive oil until golden before boiling.
- Use Fresh Herbs: Fresh parsley and basil add a burst of flavor and color. If unavailable, substitute with dried herbs, but use sparingly.
- Customize the Veggies: Feel free to add or substitute vegetables based on seasonal availability or personal preference. Roasted red peppers, artichoke hearts, or sun-dried tomatoes make great additions.
Serve With & Storage
Serving Suggestions:
- As a side dish with grilled meats or fish.
- Alongside hummus and pita bread for a Mediterranean-inspired meal.
- On a bed of greens for a light lunch.
Storage:
If the salad seems dry after refrigeration, refresh it with a drizzle of olive oil and a splash of vinegar before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas to make this salad a hearty main course.
- Vegan Version: Omit the feta cheese or replace it with a plant-based alternative to keep the salad vegan-friendly.
- Gluten-Free Option: Substitute pearl couscous with gluten-free grains like quinoa or rice.
FAQ'S
To prepare Israeli or pearl couscous, you'll need about 1 ¼ cups of water or vegetable broth for every 1 cup of dry grain
Israeli couscous—also called, giant couscous, and pearl couscous—is often thought of as a whole grain, but it's actually a type of pasta made of semolina flour and water.
The pearl couscous has a chewy texture and slightly nutty flavor. It is similar in appearance to regular couscous, but it is slightly larger and has a more chewy texture. Pearl couscous can be used in salads or as a side dish. It is also sometimes used as a replacement for rice or other grains.
Mediterranean Pearl Couscous Salad
Ingredients
- Medium saucepan
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Instructions
- In a saucepan, bring a large amount of water to a boil. Then add 2 cups of couscous and simmer for 20- 25 minutes.
- Drain and rinse under cold water.Allow this mixture to cool before adding the ingredients
- Cut the cherry tomatoes in half and chop the cucumber in small cubes.
- Finely chop the kalamata olives.
- Crumble the feta with your hand or chop it in small cubes with a knife.
- Add all of the ingredients in a large bowl and mix to combine everything.
- Serve cold
Video
Notes
- The salad can be kept for up to 4 days in an airtight container in the fridge.
- These ingredients don't stand up well to freezing.
Leave a Reply