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    "home" » Recipes » RECIPES

    Mediterranean Pearl Couscous Salad

    September 7, 2021 by Sophie 2 Comments

    Jump to Recipe Print Recipe

    Sometimes it's hard to find a good lunch option that you can feel good about, this Mediterranean Pearl Couscous Salad has all your favorite flavors without the guilt. It's easy to make and takes less than 20 minutes! Give it a try today.

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    cooked Mediterranean Pearl Couscous Salad in a white bowl
    Pearl Couscous Salad in a Bowl

    Who doesn't love a good salad? This Mediterranean Pearl Couscous Salad is perfect for lunch and can be served with a variety of protein options. It is light, refreshing, and will fuel your body to take on the rest of your day!

    This Mediterranean Pearl Couscous Salad recipe is so easy and quick to make, it will be your new go-to lunch! So satisfying!

    Israeli couscous is made up of small, round granules that are a bit like pasta. 2-3 times larger than couscous. Pearl, or Israeli, couscous is roasted rather than dried, giving it a nutty flavor and a thick, chewy texture.

    Pearl couscous is a fun and easy addition to any recipe. You can use this versatile grain in salads, soups, or even as the main dish!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Tip
    • FAQ'S
    • More Salad Recipes
    • Mediterranean Pearl Couscous Salad

    Ingredients

    All the Ingredients you need to make this recipe
    The Ingredients
    • Pearl Couscous
    • Feta Cheese
    • Cherry Tomatoes
    • Cucumber
    • Kalamata Olive
    • Basil
    • Olive Oil
    • Red Wine Vinegar
    • Oregano

    See recipe card for quantities.

    Instructions

    Cooked pearl couscous in a Saucepan
    Cooked Farro Grain

    In a saucepan, bring a large amount of water to a boil. Then add 2 cups of couscous and simmer for 20 minutes.

    Bowl with all the Ingredients ready to be mixed
    Bowl with all the Ingredients

    Add all of the ingredients to a large bowl and mix to combine everything.

    Bowl with Mixed Ingredients
    Bowl with Mixed Ingredients

    Substitutions

    • Pear Couscous - instead of Pearl Couscous, you can use regular couscous
    • Kalamata Olive- you can also use black sliced olives
    • Vegan- the Feta cheese can be replaced with a plant-based feta cheese or you can just leave out the feta to make this vegan

    Storage

    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.

    Tip

    You do not need to rinse couscous before cooking, just as you don't need to rinse pasta. Since couscous is not a grain, you do not need to rinse it to wash away any starch as you would when cooking rice

    FAQ'S

    What is the ratio of water to pearl couscous?

    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

    Is pearl couscous pasta?

    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.

    Is pearl couscous gluten free?

    No, couscous is not gluten-free. Despite its rice-like appearance, couscous is made from semolina, which is a granule of durum wheat.

    The salad serve in a small white bowl
    Pearl Couscous Salad
    Serving spoon of the Pearl Couscous Salad
    Pearl Couscous Salad

    More Salad Recipes

    Basmati Rice Salad with Edamame

    cheese tortellini pasta salad

    High Protein Bean Salad

    Healthy Kale Salad

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    Mediterranean Pearl Couscous Salad

    A good lunch option that you can feel good about, this Mediterranean Pearl Couscous Salad has all your favorite flavors without the guilt. It's easy to make and takes less than 15 minutes!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Salad
    Cuisine Mediterranean
    Servings 8
    Calories 279 kcal

    Ingredients
      

    • 2 cups pearl couscous uncooked
    • 1 cup cherry tomatoes cut in half
    • ½ English cucumber
    • ½ cup feta crumbled
    • ¼ cup kalamata olive
    • ⅓ cup olive oil
    • ¼ cup red wine vinegar
    • 2 teaspoon oregano
    • Salt and Pepper to taste

    Instructions
     

    • In a saucepan, bring a large amount of water to a boil. Then add 2 cups of couscous and simmer for 20 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

    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.

    Nutrition

    Calories: 279kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 177mgPotassium: 153mgFiber: 3gSugar: 1gVitamin A: 175IUVitamin C: 5mgCalcium: 72mgIron: 1mg
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    Comments

    1. Rob Parrott

      March 06, 2022 at 6:53 pm

      5 stars
      Thank you. This is now one of my go to recipes’. I used a box of Trader Joe’s Israeli couscous, which had a little over 1-1/2 cups couscous, and followed its instructions to cook it. I replaced the tomatoes with a red bell pepper, diced in 1/4-3/8” cubes, cuz that’s what I had in the fridge, and a couple forkfuls of capers that were screaming at me to add them in. Sooooo delicious! I will bring this to the next work potluck!

      Reply
      • Sophie

        March 09, 2022 at 7:52 am

        Thank you Rob! I'm glad you liked it! It's always a good idea to use what you have in the fridge, and capers are soooooo good 🙂

        Reply

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    Hi, I'm Sophie ! Passionate about cooking, I love to create and try new recipes with simple, healthy, and fresh ingredients. My mission is to produce dishes rich in colors that are good for the body and soul.

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