This pearl couscous salad is fresh, colorful, and bursting with Mediterranean flavors.
It’s light yet filling, perfect as a side dish or a satisfying vegetarian main.
Why You’ll Love This Recipe
It’s healthy, vibrant, and packed with flavor.
Pairs beautifully with grilled meats or stands alone as a refreshing meal.
Simple to make with fresh vegetables and pantry staples.
The lemon-garlic dressing ties everything together perfectly.
What You’ll Need (Ingredient Highlights)
Pearl couscous provides a chewy, hearty base.
Olive oil and lemon juice create a bright, tangy dressing.
Red onion, cucumber, bell pepper, and tomatoes add crunch and freshness.
Kalamata and black olives bring salty, briny flavor.
Fresh parsley and oregano give a herbal lift.
Feta cheese adds creamy, tangy richness.
Pro Tips Before You Start
Rinse couscous after cooking to prevent sticking.
Use fresh lemon juice for the brightest flavor.
Chop vegetables into even, bite-sized pieces.
Let the salad rest 15 minutes before serving for flavors to meld.
How to Make Pearl Couscous Salad
Step 1 – Cook the couscous
Boil couscous in salted water according to package directions until al dente.
Drain and rinse under cold water. Set aside to cool.
Step 2 – Prepare the dressing
Whisk together olive oil, lemon juice, and garlic until smooth.
Step 3 – Combine salad ingredients
In a large bowl, add cooled couscous, onion, bell pepper, parsley, cucumber, tomatoes, kalamata olives, black olives, and oregano.
Step 4 – Toss with dressing
Pour the lemon-garlic dressing over the salad and toss gently until evenly coated.
Step 5 – Add feta and serve
Sprinkle crumbled feta on top.
Serve immediately or chill until ready to enjoy.
What to Serve Them With
Grilled chicken, steak, or lamb.
Seafood dishes like salmon or shrimp skewers.
Warm pita bread or falafel.
Roasted vegetables for a vegetarian spread.
Variations / Substitutions
Swap couscous with quinoa for a gluten-free option.
Use cherry tomatoes instead of grape tomatoes.
Add chickpeas for extra protein.
Replace feta with goat cheese for a creamier texture.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Toss again before serving as the dressing may settle.
Best enjoyed cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours ahead and refrigerate until serving.
Can I substitute pearl couscous with regular couscous?
Yes, but the texture will be lighter and less chewy.
How do I keep the couscous from clumping?
Rinse under cold water after cooking and toss with a little olive oil.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
Is this salad gluten-free?
Pearl couscous contains wheat, so use quinoa or rice for a gluten-free version.
Can I make this vegan?
Yes, just omit the feta or replace with a plant-based alternative.
Final Thoughts
This pearl couscous salad is light, flavorful, and versatile.
It’s the kind of dish that brightens any table and disappears quickly at gatherings.
Pearl Couscous Salad
Ingredients
Method
- Cook couscous in salted water until al dente. Drain, rinse, and cool.
- Whisk olive oil, lemon juice, and garlic to make dressing.
- In a large bowl, combine couscous, onion, bell pepper, parsley, cucumber, tomatoes, kalamata olives, black olives, and oregano.
- Pour dressing over and toss well.
- Top with feta and serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/pearl-couscous-salad/
Notes
- Add grilled chicken or chickpeas for extra protein.
- Make ahead and chill for at least 1 hour for a deeper flavor.
- Keeps well in the fridge for up to 3 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.