Mediterranean Pearl Couscous Salad
I love grain salads! I could seriously eat a grain salad for every meal (well, maybe not breakfast!) There are so many exciting, delicious, and nutritious grains that I never get bored of a grain salad. Today, I’m sharing one of my favorite recipes to enjoy pearl couscous (or Israeli couscous): a Mediterranean salad!
Israeli pearl couscous is a gourmet or giant couscous that is a super versatile ingredient that adds a unique texture and flavor to dishes. This type of couscous can be toasted before cooking to enhance its nutty flavor, making it a perfect base for salads.
One of the reasons I adore grain salads is their simplicity. They’re a breeze to make, yet they’re packed with nutrients and flavor. Pearl couscous, in particular, is a hearty grain with a fluffy texture and large pearls. It’s a gem that often goes unnoticed, overshadowed by the more common traditional couscous (the thin, drier variety).
This couscous salad is Mediterranean flavored, using classic flavors like salty feta cheese and olives, along with crunchy, raw veggies like cucumbers and arugula. Chickpeas are added for protein and more heartiness, and everything is tossed with an effortless, refreshing, tangy dressing made with red wine vinegar, lemon, oil, and dried herbs.
Israeli pearl couscous stays firm, making it ideal for soaking up flavors from dressings and other salads or pilaf ingredients.
If you’d like to increase your protein intake, add your desired protein, such as chicken or balsamic roasted tofu. This Israeli couscous salad is meal prep friendly and can be easily customized to fit your preferences.
Grab your picnic blanket and pack this salad for your next outdoor gathering or office lunch break. (Remember to tell your coworkers where you got the recipe!).
Watch our video for this Mediterranean Israeli couscous recipe, and subscribe to our YouTube channel to watch more videos:
Mediterranean Pearl Couscous Salad
Ingredients
For the salad:
- 1/2 English seedless cucumber ½cup crumbled feta cheese
- ½ cup cherry tomatoes halved
- 1/3 cup pitted kalamata olives halved
- 1½ cups baby arugula
- 1 15.5-ounce can chickpeas drained and rinsed
- 3 cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
- ½ cup crumbled feta cheese
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper
Instructions
- Slice the cucumber in half lengthwise. Repeat, halving each halve crosswise. Slice the cucumber pieces thinly crosswise until you have ½ cup sliced cucumber.
- In the bottom of a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic powder, salt, and pepper. Add the cucumber, tomatoes, olives, arugula, chickpeas, couscous, half of the feta cheese, and toss well to combine. Top with remaining feta cheese and serve.
comments