Let’s talk about a summer salad that’s gonna rock your tastebuds. It’s a pearl couscous pasta salad that’s bursting with fresh herbs and veggies. And let me tell you, it’s got some serious flavor punch thanks to salty and sharp ingredients like olives and feta cheese.
Now, you might think using tiny pasta like pearl couscous would make this salad a lightweight…it’s anything but! The combo of ingredients packs a mighty taste wallop. And the dressing? We’re talking fresh lemon juice, red wine vinegar, and spices that’ll transport you straight to the eastern Mediterranean.
Enjoy it as a vegetarian entree or pair it with some citrus-marinated grilled chicken or fish. Or, if you’re feeling adventurous, throw some juicy lamb burgers into the mix.
This salad is your ticket to potluck stardom. It travels well and holds up better than a mayo-based pasta salad during summer cookouts! Serve it chilled or at room temp – it’s a winner either way. It’s even better the next day, as my family will attest.
Gather Your Ingredients
This list might be on the longer side, but it’s full of good-for-you ingredients!
- Pearl couscous – this wheat pasta resembles small pearls and has a chewy texture. Unlike other pasta varieties, it can be cooked in just the right amount of water and does not need to be drained; simply fluffed up with a fork.
- Cherry tomatoes – I think these small, sweet tomatoes are perfect for this salad. However, any tomato is great, especially if you happen to grow it yourself! Simply dice larger varieties.
- Cucumber – English cucumbers are my favorite; Persian cucumbers would also be fantastic. I like both for their thin skin and mild flavor.
- Bell peppers – I recommend red, orange and yellow for their sweet, fruity flavor. Use two different colors for a visually vibrant salad.
- Shallot – a quarter of a small red onion is a great substitute. I like these thinly sliced, but a dice works, too.
- Feta cheese – I prefer to acquire a block of feta (packed in brine) and crumble only what I need. To make these vegan-friendly, omit the cheese or use a plant-based alternative.
- Kalamata olives – a few of these nutrition-packed gems also bring a punch of flavor.
- Fresh herbs – flat leaf parsley and mint; feel free to use other fresh herbs that you like.
- Toasted pine nuts – these are optional, but offer a sweet little bite. Slivered or sliced almonds, or sunflower seeds would also be really nice.
- Dressing ingredients – extra virgin olive oil, fresh lemon juice, red wine vinegar, fresh garlic, dried oregano, cumin, smoked paprika, kosher salt and black pepper.
How to Make Pearl Couscous Salad
Because the couscous needs time to cool, be sure to build that into your prep.
- Boil the couscous – Bring 1½ cups of water to a boil. Stir in the pearl couscous. Reduce the heat to a simmer, cover and cook for 8 to 10 minutes until the liquid has been absorbed and the couscous is tender yet chewy. Set aside to cool.
- Mix the dressing – Whisk together the ingredients for the dressing in a bowl or mixing cup. Season to taste with salt and pepper.
- Toss the salad – Add the cooled couscous, chopped vegetables, cheese, olives and herbs to a large mixing bowl or serving dish. Pour in dressing and toss it all together.
Helpful Recipe Tips
Cooking the couscous – I like to leave the pot lid ever-so-slightly askew while the couscous simmers as I find it less likely to boil over when a bit of steam is allowed to escape.
Quick-cooling the couscous – There are two methods to speed up the cooling process. One may be controversial, but stay with me. Method 1: transfer cooked couscous to a colander and rinse with cold water. Yes…this is OK! When using pasta for a chilled salad, rinsing the starch away is acceptable. Sometimes, it’s even ideal. Method 2: Spritz a baking sheet with cooking spray or a light coating of olive oil, then spread the couscous over it. All that extra surface area will decrease the cooling time. I’ve employed both methods when making this recipe and they both work!
Make ahead salad – This salad can be made ahead of time and stored in the refrigerator for up to 3 days. While it can be served chilled, for the best flavor, allow it to rest at room temperature for 20-30 minutes.
This pearl couscous salad is sure to become your go-to summer dish! What’s not to love? You can whip it up ahead of time, giving those flavors a chance to mingle. It’s packed with fresh ingredients that’ll make you feel like you’re doing something good for yourself. And let’s be real – this salad is bound to steal the show at any potluck. So next time you’re headed to a summer shindig, bring this along and watch the compliments roll in!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
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Pearl Couscous Summer Salad
Prep Time includes time to cool the couscous. Use that time to chop the other ingredients.
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Side Dishes
Prep Time: 45 min
Cook Time: 10 min
Total Time: 55 min
Yield: serves 6 to 8
Serves:
Ingredients
- Salad:
- 1 cup pearl couscous
- 1 1⁄2 cups water
- 1 cup cherry tomatoes halved
- 1 cup english cucumber diced small
- 1⁄2 red bell pepper diced small
- 1⁄2 yellow bell pepper diced small
- 1 shallot thinly sliced
- 1 cup crumbled feta cheese
- 1⁄2 cup Kalamata olives pitted and halved
- 1⁄4 cup fresh parsley finely chopped
- 1⁄4 cup fresh mint finely chopped
- 1⁄4 cup toasted pine nuts or slivered/sliced almonds optional, for added texture
- Dressing:
- 1⁄4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon smoked paprika
- Salt and pepper to taste
Directions
- In a medium saucepan, bring the water to a boil. Add the pearl couscous, reduce heat to low, cover, and simmer for about 8 to 10 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.
- In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper.
- In a serving bowl, combine the cooled couscous, cherry tomatoes, cucumber, bell peppers, shallot, feta cheese, Kalamata olives, parsley, and mint (plus nuts, if using). Pour the dressing over the salad and toss gently to combine.
- Garnish with additional fresh herbs if desired. Serve chilled or at room temperature.
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