You’ll love this Mediterranean couscous salad recipe, loaded with nutrition and flavor from chickpeas, veggies, fresh herbs, and a zippy lemon vinaigrette. This versatile dish makes a great make-ahead lunch, light supper, or side.
Why This is the Best Couscous Salad
I love a dish versatile enough to play many roles—a large, hearty salad, lunch, or light dinner, depending on what I’m in the mood for. This Mediterranean couscous salad (much like my chickpea salad) is just that!
I combine nutty, chewy pearl couscous with protein-rich chickpeas, lots of chopped fresh veggies, and Mediterranean favorites like olives and artichokes. Serve it any time of the day and at any temperature. It is the perfect balance of nutrition from fiber and vitamin-rich veggies to protein-packed chickpeas. If you ask me, this is a power-house little dish!
Pearl couscous is a staple that’s often on my Mediterranean diet shopping list. It is so easy to cook and a wonderful solution when you need a quick meal or a beautiful side to share.
Why You’ll Love This Recipe
- Fast and Easy: Ready in less than 30 minutes and make-ahead friendly.
- Nutrient-Dense and Filling: It’s a power-house” dish loaded with fiber-rich vegetables and protein-packed chickpeas, for a meal that’s satisfying and filling.
- Versatile: This recipe is highly adaptable. Mix and match the veggies you have on hand. Serve it as a side salad, a vegetarian main at room temp or cold. Anything goes!
What’s In Pearl Couscous Salad?
- Pearl couscous. I like to start by toasting pearl couscous in a little bit of good extra virgin olive oil to give it an even deeper flavor. Because it is larger in size and has a natural nutty flavor, it makes for a hearty salad that can hold its own when combined with the rest of the ingredients and dressing.
- Chickpeas, also known as garbanzo beans. Particularly if you’re having this salad as your main course, I think it’s important to amp it up with some vegetarian protein. Chickpeas are my solution here, adding plant-based protein and fiber. White beans or kidney beans would also work.
- Fresh garden vegetables and other Mediterranean favorites. For best texture and flavor, I always make sure to combine fresh garden vegetables like cherry tomatoes, cucumbers, and onions, with other marinated favorites like artichoke hearts and olives.
- Herbs. In the Mediterranean, we love fresh herbs! I use a healthy amount of fresh basil or any other herbs available for a big pop of flavor.
- Cheese. I toss in some fresh baby mozzarella, but you can also use feta or leave it out if you want to make this recipe vegan.
- The dressing. A simple combination of lemon, garlic, dill, good extra virgin olive oil, salt, and pepper brings all of the ingredients together. I love dill because it adds an extra layer of fresh flavor that surprises your taste buds in the best way possible.
How to Make Couscous Salad
It really doesn’t get much easier than this. Just whip up the dressing, cook some couscous, chop the veggies and mix it all together.
- Make the dressing. In a large bowl, whisk together the juice from 1 lemon, 1/3 cup extra virgin olive oil, 1 teaspoon dried dill (or 2 tablespoons fresh), 1 to 2 minced garlic cloves depending upon your love of garlic, salt, and black pepper to taste.
- Make the couscous. Set a medium-sized pot over medium heat, and add 2 tablespoons of extra virgin olive oil. Add 2 cups of couscous and sauté until it turns golden brown. Add 3 cups of boiling water to the pot and cook according to package instructions. When the couscous is tender, drain it in a colander and set aside to cool while you chop the veggies.
- Combine the ingredients. To the bowl with the dressing, combine 2 cups of halved grape tomatoes, 1/3 cup finely chopped red onions, 1/2 English cucumber, finely chopped, 1 (15-ounce) can chickpeas, drained and rinsed, 1 (14-ounce) can artichoke hearts, drained and roughly chopped if needed, and 1/2 cup pitted kalamata olives. Stir to combine. Once the couscous is cool, add it to the bowl and stir again. Then add the basil and mozzarella and gently stir until combined.
What is Pearl Couscous?
Pearl couscous is commonly known here in the U.S. as Israeli couscous or Jerusalem couscous. Without getting too technical here, Israeli couscous is not an ancient food like its cousin from North Africa, Moroccan couscous, which is much smaller.
Both are made of semolina flour (or whole-wheat flour, depending on the brand). But with pearl couscous, a dough is formed with added water, then machine-extruded to form tiny beads or pearls, which are then toasted dry in ovens.
Think of pearl couscous as tiny pasta shaped into small pearls. And in fact, you can cook pearl couscous just as you would pasta, in a pot of boiling water for about 9 to 10 minutes.
Pro Tips for Making the Best Couscous Salad
- Toast the pearl couscous in extra virgin olive oil. Don’t skip this first step and go right to the boiling water, toasting the couscous in extra virgin olive oil deepens its color and flavor. It takes very little time and makes a big difference. I also wrote step-by-step instructions on how to cook pearl couscous if you want more details.
- Use what you have on hand. This salad can take so many different variations, so take advantage and use what you have. Add some spinach or bell peppers, or a different herb like parsley. Just have fun!
- Make ahead. You can make this couscous salad the evening before. Mix everything together and keep it tightly covered in the fridge. The flavors will deepen overnight; just be sure to give the salad a quick toss to refresh before serving. It should keep well in the fridge up to 4 days.
What to Serve with Couscous Salad
Like I said earlier, this couscous salad is a meal on its own. You can also serve it as a light vegetarian dinner next to roasted eggplant and a Mediterranean dip like garlic hummus or baba ganoush.
It’s also great next to chicken kabobs, lamb kabobs, kofta, baked salmon, za’atar chicken, and more! And if you love this summery couscous salad, try our Sweet Potato Salad with couscous in the cooler months!
Try Some of My Favorite Easy Salad Recipes
- If you’re looking for quick and easy pasta salad, this orzo Salad is the way to go.
- Quinoa Salad is a great option for gluten-free folks.
- Black Eyed Pea Salad is loaded with veggies and this often underused bean.
- Moroccan Couscous Salad has roasted veggies and North African spices.
Ingredients
For the Lemon-Dill Dressing
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil, I used Greek Private Reserve
- 1 teaspoon dried dill, or 2 tablespoons fresh minced dill
- 1 to 2 garlic cloves, minced
- salt and pepper
For the Pearl Couscous
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes, halved
- 1/3 cup finely chopped red onions
- 1/2 English cucumber, finely chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped if needed
- 1/2 cup pitted kalamata olives
- 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
- 3 ounces fresh baby mozzarella, or feta cheese, optional
Instructions
- Make the dressing. In a large bowl, whisk together the juice of 1 lemon, extra virgin olive oil, dill, minced garlic, salt, and pepper.
- Cook the couscous. Set a medium-sized pot over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the couscous and toast, stirring occasionally until it turns golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package instructions. Drain in a colander and set aside to cool.
- Make the salad. Into the bowl with the dressing, add the halved grape tomatoes, chopped red onions, chopped cucumber, chickpeas, artichoke hearts, and kalamata olives. Stir to combine. Once the cousous is cool add it to the bowl along with the basil and mozzarella. Stir gently to combine.
- Serve. Garnish with more fresh basil. Enjoy!
Video
Notes
- Cook’s Tip: To keep this recipe vegan, simply omit the cheese.
- Cook’s Tip for Make-Ahead. You can make this couscous salad the evening before, toss it, and keep it covered in the fridge. It should keep well in the fridge in a tight-lid container for 3 to 4 days.
- Use whole wheat couscous if you are following the Mediterranean diet more strictly
- Recommended for this recipe: Our Greek Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives.
- Visit The Mediterranean Dish Shop for top-quality oils and Mediterranean spices!
Nutrition
*This post originally appeared on The Mediterranean Dish in 2015. It’s been updated with new information for your benefit.
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Where has Pearl CousCous been all my life?
This salad is fantastic. I made a batch, served it as a side for dinner, then ate it for lunch myself for 2 days in a row :). It gets better in the fridge. ….The key to this recipe that makes it so special is that Greek Private Reserve Olive oil…..and a sprinkle each of Aleppo and Za’atar (of which you turned me onto). I used fresh dill because I happen to grow it.
Just saying—-I’m a huge fan of your site. Now I’m able to make dishes I’ve only enjoyed at restaurants AT HOME. The Chicken Shwarma and Keftedes are on the regular rotation in my home. That tip you gave for skinning garbanzos for hummus was a game changer. And I recently made that Barbari Bread, that has those perfect ridges that collect dips and olive oil so well, and it was so EASY! That bread is a huge favorite at home and for parties.
Thank you so much for taking the time so leave such a sweet review, Carol! This really made our day here at The Mediterranean Dish!!
Super easy to make. I added some pita bread and homemade labneh (using Suzy’s recipe) for a light dinner. A+
This recipe is always great! Goes great with lunches. Add some chicken or tuna for protein. I also add arugula and a couple tablespoons of red wine vinaigrette. It’s always a crowd pleaser. It is a great go to snack as well, instead of a bag of chips, make a big batch ahead of time, and pour some into a bowl. I’ve also stuffed a whole wheat pita with this mix. So many choices!
Great to have in fridge for lunches all week. I added a splash or two of red wine vinegar and lots of basil along with more lemon juice. Such fun to eat with all the textures and flavors!!
Where is the vinegar in the vinaigrette?
Hi, Mary. The lemon juice is used as the acid here. No vinegar necessary.
I love the salad. Easy to prepair and yammi. I have taken the salad to work and also my work colleges like it a lot. During summer such a nice choice for lunch break boxes. Thanks for the recipe
Good recipe overall. This recipe alone is good, and serves a lot of people. Definitely one of my favorites to introduce to others. What I thought was missing is a lot of other spices. It seemed kind of flavorless other than the olives and artichokes. I added a lot more lemon juice, basil, garlic, cucumber, onion, and my own spices, like turmeric, rosemary, and oregano
Thanks for the feedback, Christian!
I did not have pearl couscous, so I used orzo instead. I toasted the orzo in olive oil and threw in a little dried oregano. It was delish!! Will make it again and again!
how long can this be refrigerated?
Hello! I will keep well in the fridge for 3-4 days. Enjoy!
I’ve been wanting to make this all winter so I was happy to bring this to a BBQ today. Big hit with everyone and I will definitely make this again.
This is delicious. I’ve also substituted Farro for the Cous Cous for a healthier twist. So good!!
Love that idea! Thanks for sharing, Gina!
do you think this would be good with large peal couscous
Hello! This recipe actually calls for pearl couscous, so it will work well :).
Great recipe. I used Feta instead of mozzarella. I also felt like it needed some acidity so I added some white balsamic vinegar.
Thanks for sharing, Mike!
Fantastic! I used feta and added some avocado!
Your recipes are absolutely wonderful!
Sounds delish! Thanks for sharing, Irena!
Absolutely delicious! A very satisfying and light meal. I will keep this in my weekly rotation as a quick and healthy lunch! Thank you for the recipe!
Made this last night for the first time. Delicious! Even my picky teenager loved it. I tossed in shredded chicken to make it more of an entree and not a side. Didn’t need it. It’s a meal all by itself. I was worried the couscous was going to have ill effects on my husbands blood sugar. Wasn’t a problem at all. It’s a keeper!!
This is all so wonderful to hear! Thanks for sharing, Renee!!