I built a Mediterranean Pearl Couscous salad with toasted pearls, chopped herbs, roasted vegetables, and a bright lemon-herb dressing that spotlights the pearls’ unique chewy texture.

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I keep coming back to this Israeli couscous salad because the pearl couscous has a chewy pop that turns a plain plate into something you actually remember. I toss the pearls with bright fresh lemon juice and cherry tomatoes and somehow it becomes more than a side.

If you ever wonder about Couscous Vs Rice this will make you curious, and it fits right into Mediterranean Pearl Couscous ideas without feeling overdone. I like that it reads simple at first but then sneaks up on you, guests always ask what the secret is and I just smile.

Ingredients

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Israeli couscous: chewy pearls mostly carbs, some protein; filling, great base
Extra virgin olive oil: healthy monounsaturated fats silky mouthfeel adds richness and balance
Fresh lemon juice: bright sour tang, vitamin c, lifts flavors and cuts richness
Cherry tomatoes: juicy vitamin rich natural sweetness, add color and fresh pop
Cucumber: crisp hydrating low calorie cooling texture that lightens the salad
Feta cheese: salty tangy adds protein and creaminess, skip if you want lighter
Parsley and mint: herb duo adds freshness fiber and herbal brightness to every bite
Toasted pine nuts: nutty crunch healthy fats and a little luxury on top

Ingredient Quantities

1 1/2 cups Israeli (pearl) couscous

1 3/4 cups vegetable or chicken broth or water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

1 small garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon honey or sugar

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon ground black pepper

1 cup cherry tomatoes

1 medium cucumber, diced

1/3 cup finely chopped red onion

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint (optional)

1/2 cup crumbled feta cheese (optional)

1/3 cup pitted Kalamata olives, halved (optional)

1/4 cup toasted pine nuts or slivered almonds (optional)

How to Make this

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1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat, add the Israeli couscous and toast, stirring, until the pearls are lightly golden and smell nutty, about 3 to 5 minutes.

2. Pour in the 1 3/4 cups broth or water and stir in the 1 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until the couscous is tender and the liquid is absorbed, about 8 to 10 minutes. Remove from heat and fluff with a fork; transfer to a large bowl to cool slightly.

3. While the couscous cooks, make the dressing: whisk together the remaining 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, the minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar) and 1/2 teaspoon ground black pepper. If you want the garlic less sharp, mash it with a pinch of salt before adding it to the dressing and let it sit for a few minutes.

4. Toast the pine nuts or slivered almonds in a small dry skillet over medium heat, stirring, until golden and fragrant, about 2 to 4 minutes. Watch them close because they burn fast. Set aside to cool.

5. Prep the produce: halve the cherry tomatoes, dice the cucumber (if super watery, scoop out seeds or sprinkle with a little salt and blot after 10 minutes), finely chop the red onion, chop the parsley and mint, halve the Kalamata olives and crumble the feta if using.

6. While the couscous is still a bit warm, pour most of the dressing over it and toss so the pearls soak up the flavor. Taste and adjust with a little extra lemon, honey or salt if needed.

7. Add the cherry tomatoes, cucumber, red onion, parsley and optional mint to the dressed couscous, then gently fold in the feta, olives and toasted nuts. Toss until everything is evenly distributed.

8. Let the salad sit at room temperature for 20 to 30 minutes or chill for at least 30 minutes so the flavors meld. If chilled, take it out about 10 minutes before serving so it isn’t too cold.

9. Taste one last time before serving and adjust seasoning with more salt, pepper or lemon juice if it needs brightness. Serve with extra olive oil or lemon wedges on the side.

Equipment Needed

1. Medium saucepan for toasting and simmering the couscous
2. Small dry skillet to toast pine nuts or almonds (watch them, they burn fast)
3. Large mixing bowl to cool and toss the salad
4. Whisk for the dressing
5. Measuring cups and measuring spoons
6. Chef’s knife for chopping tomatoes, cucumber, herbs and onion
7. Cutting board
8. Fork or silicone spatula to fluff and gently toss the couscous

FAQ

Can I make this salad ahead of time? Yes, you can make it a day ahead and the flavors actually get better, but keep a few things in mind: store it chilled, or keep the dressing separate and toss right before serving so the veggies dont go soggy. Bring it to room temp for about 20 minutes before serving if you want the flavors to pop.

How should I cook the Israeli couscous so it doesnt get mushy? Toast the pearls briefly in a little olive oil for a nutty flavor, then simmer in the broth or water until al dente, about 8 to 10 minutes, drain any excess and fluff with a fork. Dont overcook it or it will turn mushy, and rinse is not necessary unless the package says so.

Can I swap ingredients to make it vegan or use what I have on hand? Totally, use vegetable broth and skip the feta to make it vegan, swap honey for sugar or maple syrup, and you can swap parsley or mint for basil, arugula, or green onions if you prefer. If you dont have Israeli couscous you could use pearl barley or farro, but cooking times and liquid amounts will change.

How do I keep the salad from getting watery? Use firm, seeded or English cucumbers and halve or drain very juicy cherry tomatoes, pat them dry with paper towels, and add dressing gradually so you dont overdress it. Also salt right before serving instead of way ahead because salt draws out moisture.

Can I freeze leftovers? Freezing is not recommended, tomatoes and cucumbers get mushy when thawed, and the texture of the couscous changes. Store in an airtight container in the fridge and eat within 3 to 4 days.

Any quick garnish or serving hacks? Sprinkle toasted pine nuts or slivered almonds for crunch, or add a handful of arugula or baby spinach for extra green. If you like it brighter, add a splash more lemon juice and a pinch more salt right before serving.

Israeli Couscous Salad Recipe Substitutions and Variations

Israeli (pearl) couscous: swap with orzo for a similar chew, regular couscous for a finer texture, or quinoa for a gluten free, nuttier salad (quinoa cooks faster and gets fluffier).
Vegetable or chicken broth or water: use low sodium broth if you want less salt, or a splash of white wine for extra brightness, or just salted water if you prefer a cleaner flavor.
Fresh lemon juice: substitute lime juice for the same bright acidity, or use white wine vinegar or apple cider vinegar at about 3/4 the amount since they’re stronger; bottled lemon juice works too but it’s less fresh.
Feta cheese: try crumbled goat cheese or ricotta salata for similar tang, use cotija or queso fresco for milder saltiness, or skip cheese and add toasted nuts for richness if you want it vegan.

Pro Tips

1) Toast the couscous first and don’t walk away, it really changes the flavor and keeps the pearls from getting mushy. If you skip it the salad tastes flatter, and once the little pearls go past golden they burn fast.

2) Mash the garlic with a pinch of salt before you add it to the dressing, it makes the garlic less sharp and more mellow. Pour most of the dressing over the couscous while it’s still a bit warm so the pearls soak it up, but save a little to tweak later after you add tomatoes, cucumber and feta.

3) If your cucumber is watery, scoop out the seeds or salt it and blot with a paper towel after 10 minutes, otherwise the whole salad gets soggy. Same with nuts: toast them in a dry pan and watch them closely, they go from toasty to burnt in a blink.

4) Let the salad sit for at least 20 to 30 minutes so the flavors meld, and if you chill it, take it out about 10 minutes before serving so it isn’t stone cold. Always taste at the end and fix it with a squeeze more lemon, a pinch more salt or a touch more honey if it feels flat.

Israeli Couscous Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I built a Mediterranean Pearl Couscous salad with toasted pearls, chopped herbs, roasted vegetables, and a bright lemon-herb dressing that spotlights the pearls' unique chewy texture.

Servings

servings

Calories

316

kcal

Equipment: 1. Medium saucepan for toasting and simmering the couscous
2. Small dry skillet to toast pine nuts or almonds (watch them, they burn fast)
3. Large mixing bowl to cool and toss the salad
4. Whisk for the dressing
5. Measuring cups and measuring spoons
6. Chef’s knife for chopping tomatoes, cucumber, herbs and onion
7. Cutting board
8. Fork or silicone spatula to fluff and gently toss the couscous

Ingredients

1 1/2 cups Israeli (pearl) couscous
1 3/4 cups vegetable or chicken broth or water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 small garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1 cup cherry tomatoes
1 medium cucumber, diced
1/3 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint (optional)
1/2 cup crumbled feta cheese (optional)
1/3 cup pitted Kalamata olives, halved (optional)
1/4 cup toasted pine nuts or slivered almonds (optional)

Directions

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat, add the Israeli couscous and toast, stirring, until the pearls are lightly golden and smell nutty, about 3 to 5 minutes.
Pour in the 1 3/4 cups broth or water and stir in the 1 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until the couscous is tender and the liquid is absorbed, about 8 to 10 minutes. Remove from heat and fluff with a fork; transfer to a large bowl to cool slightly.
While the couscous cooks, make the dressing: whisk together the remaining 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, the minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar) and 1/2 teaspoon ground black pepper. If you want the garlic less sharp, mash it with a pinch of salt before adding it to the dressing and let it sit for a few minutes.
Toast the pine nuts or slivered almonds in a small dry skillet over medium heat, stirring, until golden and fragrant, about 2 to 4 minutes. Watch them close because they burn fast. Set aside to cool.
Prep the produce: halve the cherry tomatoes, dice the cucumber (if super watery, scoop out seeds or sprinkle with a little salt and blot after 10 minutes), finely chop the red onion, chop the parsley and mint, halve the Kalamata olives and crumble the feta if using.
While the couscous is still a bit warm, pour most of the dressing over it and toss so the pearls soak up the flavor. Taste and adjust with a little extra lemon, honey or salt if needed.
Add the cherry tomatoes, cucumber, red onion, parsley and optional mint to the dressed couscous, then gently fold in the feta, olives and toasted nuts. Toss until everything is evenly distributed.
Let the salad sit at room temperature for 20 to 30 minutes or chill for at least 30 minutes so the flavors meld. If chilled, take it out about 10 minutes before serving so it isn’t too cold.
Taste one last time before serving and adjust seasoning with more salt, pepper or lemon juice if it needs brightness. Serve with extra olive oil or lemon wedges on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.