Easy Pearl Couscous Salad
I’ve always loved couscous salads but using pearl couscous is a game changer. This easy salad is the perfect side dish but makes a fantastic meat-free lunch or light dinner.
During the warmer months, I gravitate towards side dishes that combine both a starch and vegetables to keep cooking and prep to a minimum. If that happens to be in the form of a delicious, cooling salad, I’m in. I love salads that have some form of pasta, grain or legume. Not only is it more substantial (great if you’re having it on its own), but it also adds fiber, soaks up the dressing and is great to prep ahead.
Why Pearl Couscous?
If you haven’t cooked with pearl couscous before, you’re in for a treat. It’s those lovely little round balls of pasta (also called Israeli couscous) that have this gorgeous chewy texture. Unlike regular couscous, which can go mushy, pearl couscous holds its shape beautifully and has a satisfying bite.
Ingredients and Substitutions
- Pearl couscous. If you can’t find pearl couscous, this salad can be made with any small pasta shape. Alternatively, try my Easy Couscous Salad recipe.
- Vegetables: I kept it simple with the vegetables I have in my fridge all the time. Tomatoes, cucumber and red onion. I added a big handful of fresh basil in too but this can be substituted with any soft herb or arugula/rocket.
- Feta cheese. Use feta cheese stored in brine. Goat’s cheese is a great alternative.
- Dressing: I used my Greek dressing but honestly, any lemony/vinegary salad dressing would be fantastic on this salad.
How to make pearl couscous salad
- Cook the couscous: Bring a large pot of salted water to the boil and add the couscous. Cook for 8-10 minutes, until al dente. You want the couscous to be soft enough to eat but not mushy. Think of it like any pasta.
- Prepare the vegetables: While the couscous is cooking, chop all the vegetables into fine to medium dice.
- Drain the couscous: Once cooked, drain the couscous and rinse under cold water. We’re not making a pasta dish so we don’t need the starch and rinsing cools the couscous down faster.
- Combine and serve: Toss the couscous, dressing and salad add-ins together in a large mixing bowl then serve.
Can I make this ahead?
The couscous can be cooked, drained and rinsed and kept in an airtight container for up to 3 days in the fridge. The salad (undressed) can be kept in the fridge for 2 days. Once dressed, the vegetables will release their liquid and the salad will become soggy.
Ingredients
- 2 cups pearl couscous
- 3 cups cherry tomatoes halved/quartered – depending on their size
- 1 large English cucumber chopped
- 1 red onion finely chopped
- 1½ cups feta cheese cubed
- handful fresh basil
- Greek salad dressing
Instructions
- Bring a large pot of salted water to the boil.
- Add in the dry pearl couscous and cook for 8-10 minutes (or until al dente).
- Drain the couscous then rinse with cold water.
- Add the cooked couscous to a large bowl then add the tomatoes, cucumber, onion, feta cheese and fresh basil.
- Pour over the dressing and toss to combine.
- Transfer to a serving bowl and serve immediately.