Pearl Couscous Salad Recipe | The Recipe Critic

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This Pearl Couscous Salad is only What you need for all your summer potlucks. Couscous is cooked in vegetable broth to make it fluffy, then tossed with fresh veggies, feta cheese, and a zesty lemon vinaigrette for the ultimate Mediterranean combo!

Looking to change your summer salad game? After making pearl couscous salad, try quinoa salad or Greek orzo salad! They’re light and fresh, yet packed with hearty pastas and grains.

Pearl Couscous Salad

Pearl couscous (also known as Israeli couscous) is a little bigger than regular Moroccan couscous. So it’s the perfect size for summer salads! If you’ve never tried this pearl-shaped pasta, you’re going to love it. When you cook it in broth (I used veggies today) it’s light and fluffy and absolutely delicious!

Today’s Pearl Couscous Salad recipe has delicious Mediterranean flavors. I added chopped cucumbers, tomatoes, and crumbled feta cheese, all slathered in a delicious lemon vinaigrette. Of course, every Mediterranean dish needs some fresh herbs, so this salad features fresh chopped parsley. Trust me, this recipe will be a game changer for all your summer grilling.

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There are so many great ingredients in this salad besides couscous. It’s stuffed with fresh veggies and a homemade lemon vinaigrette you’re sure to love! I have linked my recipe below. You can also find exact measurements in the recipe card at the end of the post.

• Extra virgin olive oil: For baking couscous.
• Pearl Couscous: This is the star of the show, the little pasta made with semolina! Some debate whether it’s grain or pasta, but one thing’s for sure – it adds the best texture to a salad!
• vegetable soup: Once the couscous is toasted, it’s then cooked in this broth to fluff it up and add flavor. You can also use chicken or mushroom stock if you prefer.
• lemon juice: Because no Mediterranean recipe is complete without lemon juice!
• Garlic powder: The saltiness helps balance the lemon juice and balsamic.
• salt and pepper: seasoning.
• fresh parsley: Great way to add extra flavor! You can also use basil, mint or rosemary.
• British Cucumbers: Cucumbers are a must for any summer salad. They have the best crunch and are so refreshing!
• grape tomato: Add a little color and sweetness to Pearl Couscous Salad.
• shallots: Chopped red onions add a delicious crunch and savory flavor to the salad.
• shredded feta cheese: For some tangy, cheesy flavors.
• Easy Lemon Vinaigrette: The perfect dressing to add to Pearl Couscous Salad! It’s bright, tangy, and wraps the couscous and vegetables perfectly.

How to Make Pearl Couscous Salad

All you have to do is toast the couscous and mix all the ingredients together! It’s easy! You’ll have it ready in 30 minutes.

1. Toast Couscous: Heat olive oil in a medium saucepan over medium-high heat. Add the couscous and toast in the oil for about 5 minutes, stirring occasionally.
2. To cook in broth: Once the couscous is toasted, add the vegetable broth, lemon juice, garlic powder, salt, and pepper. Bring the liquid to a boil. Reduce heat to low, cover and simmer for 13-15 minutes.
3. simmer: Use a fork to uncover couscous and fluff. All of the liquid should be absorbed, so if there is any remaining liquid, continue to simmer for a few more minutes.
4. Prepare the vinaigrette: While the couscous is cooking, follow the linked recipe to prepare the vinaigrette and set aside.
5. Remove from heat: Once the couscous is fully cooked and tender, remove it from the heat.
6. Add cucumbers, tomatoes, red onion, parsley, feta, and balsamic vinegar.
7. Throwing and Serving: Toss gently to coat toppings and serve!