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The Boat Shed Kitchen

Pearl Couscous Salad

This Pearl Couscous Salad is fresh, colorful, and bursting with Mediterranean flavors. With crisp vegetables, briny olives, tangy feta, and a zesty lemon-garlic dressing, it makes a perfect light lunch, side dish, or potluck favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl couscous
  • ¼ cup olive oil
  • 1 lemon juice only
  • 1 teaspoon minced garlic
  • 1 small red onion chopped
  • 1 bell pepper chopped
  • 1 bunch fresh parsley chopped
  • 2 cups English cucumber chopped
  • 2 cups grape tomatoes halved
  • 1 cup pitted kalamata olives halved
  • 1 cup pitted black olives halved
  • 2 tablespoons fresh minced oregano
  • 1 cup crumbled feta
  • Salt and pepper to taste

Method
 

  1. Cook couscous in salted water until al dente. Drain, rinse, and cool.
  2. Whisk olive oil, lemon juice, and garlic to make dressing.
  3. In a large bowl, combine couscous, onion, bell pepper, parsley, cucumber, tomatoes, kalamata olives, black olives, and oregano.
  4. Pour dressing over and toss well.
  5. Top with feta and serve immediately.
  6. 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.