This Pearl Couscous Salad is an interesting take on your usual pasta salad game. It's the perfect side for so many dishes because the taste matches well with different proteins, but it's also substantial enough to be a meal in itself.
Just like a fully loaded salad, it's packed with vegetables like sweet cherry tomatoes, crunchy cucumber, plenty of greens and fresh herbs for a refreshing salad with a bright lemon vinaigrette dressing.
But the addition of chewy little pearl couscous balls (also known as giant or Israeli couscous) gives this pearl couscous salad an extra gourmet, textural element that makes it super delicious and stand out from the crowd.
Table of Contents
What is pearl couscous?
Unlike its similarly named (and much smaller) cousin couscous, which is made using semolina flour, pearl couscous (giant couscous, Israeli couscous, or ptitim) is actually tiny balls of pasta made with wheat flour that are then toasted.
It is usually available in the dry pasta section of most large supermarkets.
Why you will love this pearl couscous salad
- versatile - the flavour pairs with lots of different proteins
- an interesting twist on the usual pasta salad
- hidden green veggies
What you need to make this pearl couscous salad
*Please see the recipe card below for exact quantities and detailed instructions
Salad ingredients
- olive oil
- garlic
- Pearl couscous - also known as giant couscous or Israeli couscous
- chicken stock
- water
- baby spinach leaves
- cherry tomatoes - any variety will do
- cucumber
- fresh dill
- parsley
Dressing ingredients
- lemon juice
- lemon zest
- roasted/charred red pepper strips (capsicum) - packed in oil
- olive oil
- Dijon mustard
- salt
- fresh black pepper
*Please see the recipe card below for exact quantities and detailed instructions
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How to make pearl couscous salad
- In a non-stick pot, fry crushed garlic.
- Add couscous, then hot chicken stock and water and simmer with the lid on.
- Combine dressing ingredients in a small jar.
- Shake well and set aside.
- Add vegetables to a large bowl.
- Mix in cooled couscous, then add dressing and toss to combine.
Top tips for the best result
- It's best to use a non-stick pot to cook the couscous, this just helps stop it from sticking to the bottom of the pot.
- Adding hot stock (and water) to the couscous will save you some time.
Storage
Best eaten on the day it's made, this salad will keep for up to three days in the fridge in an airtight container.
After the first day, the greens will have wilted a bit and the cucumber and tomato will be softer.
Other recipes you may enjoy
Carrot Couscous Salad - with orange segments, dates, and herbs such as fresh mint and coriander, this orange couscous salad is full of flavour.
Shawarma Chicken and Rice - a Middle Eastern-inspired one-pot dish using chicken thighs marinated in shawarma spices for a quick and easy dinner.
Cypriot Grain Salad - a delicious fresh couscous salad packed with nuts, seeds, red onion, and fresh herbs, garnished with yogurt and pomegranate seeds.
Moroccan Couscous Salad - combining couscous, chickpeas, almonds, shredded carrot and raisins for a pop of sweetness this easy salad is a winner.
📖 Recipe
Pearl Couscous Salad
Ingredients
Salad
- 1½ cups pearl couscous
- 1 tablespoon olive oil
- 1 garlic clove crushed
- 1½ cups chicken stock hot
- 1 cup water hot
- 60 g baby spinach finely shredded
- 250 g cherry tomatoes halved (any variety)
- 2 cucumbers diced
- ¼ cup dill roughly chopped
- ¼ cup parsley leaves (firmly packed) roughly chopped
Dressing
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 teaspoon finely grated lemon zest
- ¼ cup roasted red pepper strips (capsicum) chopped (along with 1 tablespoon of packing oil)
- 1 teaspoon Dijon mustard
- ¼ teaspoon cooking salt
- ¼ teaspoon fresh black pepper
Watch me make this recipe
Instructions
- Heat olive oil in a medium non-stick saucepan, then add garlic and fry for 30 seconds.1 tablespoon olive oil1 garlic clove
- Add couscous and stir to coat in the garlic and oil for another few seconds.1½ cups pearl couscous
- Add stock and water and bring to a simmer.1½ cups chicken stock1 cup water
- Once it is simmering turn the temperature down to low, place a lid on and cook for 10 minutes (it should have absorbed the liquid but still be a little firm).
- Separate the couscous with a fork then transfer it to a large bowl, or spread it out on a tray to cool (put it in the refrigerator to speed this up).
- Meanwhile, combine the dressing ingredients in a small jar. Shake well and set aside.2 tablespoon olive oil2 tablespoon fresh lemon juice2 teaspoon finely grated lemon zest¼ cup roasted red pepper strips (capsicum)1 teaspoon Dijon mustard¼ teaspoon cooking salt¼ teaspoon fresh black pepper
- Add vegetables and herbs to a large bowl, mix in cooled couscous, then add dressing and toss to combine.2 cucumbers250 g cherry tomatoes60 g baby spinach¼ cup dill¼ cup parsley leaves (firmly packed)
Notes
- I use hot water and hot stock just to cut down the cooking time. I heat the stock in the microwave and I boil the kettle for the water.
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