Name: Pearl Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup pearl couscous (Israeli couscous); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped (optional); 1/2 cup crumbled feta cheese; For the dressing:; 3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 clove garlic, minced; Salt and pepper, to taste

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Pearl couscous salad is one of my favorite go-to dishes when I want something that’s light, fresh, and a little more filling than a leafy green salad. The tender, chewy texture of pearl couscous makes it satisfying, and it soaks up flavor beautifully from fresh herbs, bright citrus, and whatever veggies I have on hand.

Why You’ll Love This Recipe

I love this salad because it’s incredibly versatile and works for every season. It can be a light lunch, a side dish, or even a base for grilled meats or roasted vegetables. It holds up well in the fridge, so I often make it ahead for lunches or gatherings. The flavors only get better as it sits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pearl couscous (also called Israeli couscous)
Cherry tomatoes (halved)
Cucumber (diced)
Red onion (finely chopped)
Fresh parsley
Fresh mint (optional)
Feta cheese (crumbled)
Olive oil
Lemon juice
Garlic (minced)
Salt and pepper

Directions

I cook the pearl couscous according to the package instructions, then rinse it under cold water to cool and stop the cooking.
In a large bowl, I combine the couscous with the chopped vegetables, herbs, and feta.
In a small bowl or jar, I whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
I pour the dressing over the salad and toss everything until evenly coated.
I let it chill for at least 15 minutes so the flavors can blend before serving.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes add roasted chickpeas or grilled chicken to make it a full meal.
Kalamata olives or sun-dried tomatoes give it a Mediterranean kick.
For extra crunch, I throw in some toasted pine nuts or slivered almonds.
I swap lemon for red wine vinegar when I want a sharper dressing.

storage/reheating

I store the salad in the fridge in an airtight container for up to 4 days. Since it doesn’t get soggy, it’s perfect for make-ahead lunches or picnics. I give it a quick toss before serving to redistribute the dressing—no reheating needed.

FAQs

Can I use regular couscous instead?

I prefer pearl couscous for its texture, but regular couscous works too—just cook it with less water and fluff it well.

Is this salad good for meal prep?

Yes! It stores beautifully and tastes even better after a day in the fridge. I often make a batch at the start of the week.

Can I make this salad dairy-free?

Absolutely. I just leave out the feta or use a dairy-free alternative.

What protein goes well with this salad?

Grilled chicken, shrimp, or chickpeas all pair great with this salad and make it more filling.

Do I need to rinse the couscous after cooking?

Yes, I rinse it under cold water to cool it down quickly and prevent clumping.

Conclusion

This pearl couscous salad is a fresh, filling, and incredibly flexible recipe I love to make again and again. Whether I serve it as a main or a side, it always delivers on flavor, and it’s easy to make ahead for busy days or relaxed gatherings.