You’ll love this Mediterranean couscous salad recipe, packed with nutrients and flavor from chickpeas, vegetables, fresh herbs, and a bright lemon vinaigrette. This versatile dish is perfect for lunch, a light dinner or a side dish.
Why this is the best couscous salad
I like dishes that are versatile enough to play different roles: a big, hearty salad, lunch or light dinner, depending on what I’m in the mood for. This Mediterranean Couscous Salad (very similar to my Chickpea Salad) is just that!
I combine nutty, chewy pearl couscous with protein-rich chickpeas, lots of chopped fresh vegetables, and Mediterranean staples like olives and artichokes. Serve it at any time of day and at any temperature. It’s the perfect balance of nutrition from fiber and vitamin-rich vegetables to protein-rich chickpeas. It’s a mighty little dish if you ask me!
Pearl couscous is a staple that is often on my Mediterranean diet shopping list. It’s so easy to make and is a great solution when you need a quick meal or a delicious meal.
Why you’ll love this recipe
- Quick and easy: Ready in less than 30 minutes and convenient to prepare.
- Nutrient-rich and filling: This is a powerful dish with fiber-rich vegetables and protein-rich chickpeas, for a hearty and satisfying meal.
- Versatile: This recipe is very adaptable. Mix in whatever vegetables you have on hand. Serve it as a salad side, vegetarian main at room temperature or chilled. Anything!
What goes into the pearl couscous salad?
- Pearl couscous.I like to start by browning the pearl couscous in a little good olive oil to give it an even deeper flavor. Because it is larger in size and has a natural nutty flavor, it makes a hearty salad that holds its own with the rest of the ingredients and the dressing.
- Chickpeas, also known as garbanzo beans.In particular, if you’re having this salad as a main course, I think it’s important to amp it up with a vegetarian protein. My solution here is chickpeas, which add plant-based protein and fiber. White beans or kidney beans will also work.
- Fresh garden vegetables and other Mediterranean favorites.For the best texture and taste, I always make sure to combine fresh garden vegetables like cherry tomatoes, cucumbersand onionwith other pickled favorites e.g Jerusalem artichoke hearts and olives.
- Herbs. In the Mediterranean, we love fresh greens! I use a healthy amount fresh basil or any other herbs available for great flavor.
- Cheese. I add some fresh mozzarella, but you can also use feta or leave it out if you want to make this recipe vegan.
- Bandage.A simple combination lemon, garlic, dillgood extra virgin olive oil, saltand pepper combines all the ingredients. I love dill because it adds an extra layer of fresh flavor that will surprise your taste buds in the best possible way.
How to make couscous salad
It really doesn’t get much simpler than that. Just whip up the dressing, make the couscous, chop the vegetables and mix it all together.
- Make a filling. In a large bowl, whisk together the juice of 1 lemon, 1/3 cup extra virgin olive oil, 1 teaspoon dried dill (or 2 tablespoons fresh), 1-2 minced garlic cloves, depending on your love of garlic, and salt and black pepper to taste.
- Prepare the couscous. Place a medium saucepan over medium heat and add 2 tablespoons of extra virgin olive oil. Add 2 cups couscous and fry until golden brown. Add 3 cups of boiling water to the pot and cook according to package directions. When the couscous is soft, drain it in a colander and leave to cool while you chop the vegetables.
- Combine the ingredients. In a bowl with the dressing, combine 2 cups halved grape tomatoes, 1/3 cup diced red onion, 1/2 diced English cucumber, 1 (15 oz.) can chickpeas, drained and rinsed, 1 (14 oz.) can artichoke hearts, drained and coarsely chopped if desired, and 1/2 cup pitted kalamata olives. Stir to combine. Once the couscous has cooled, add it to the bowl and mix again. Then add the basil and mozzarella and mix gently until combined.
What is pearl couscous?
Pearl couscous is commonly known here in the US as Israeli or Jerusalem couscous. Without getting too technical, Israeli couscous is not an ancient food like its North African cousin, Moroccan couscous, which is much smaller.
Both are made with semolina (or whole wheat flour, depending on the brand). But with pearl couscous, the dough is formed with the addition of water, then extruded in a machine to form tiny balls or pearls, which are then toasted in the oven.
Think of pearl couscous as tiny pasta shaped into little pearls. In fact, you can cook pearl couscous just like pasta in a pot of boiling water for about 9 to 10 minutes.
Pro tips for making the best couscous salad
- Fry pearl couscous in extra virgin olive oil. Don’t skip this first step and go straight to the boiling water, frying the couscous in extra virgin olive oil deepens its color and flavor. It takes very little time and makes a big difference. I’ve also written a step-by-step guide on how to make pearl couscous if you’d like more detail.
- Use what you have on hand.This salad can take so many different variations, so take advantage and use what’s available. Add some spinach or bell pepper or another herb like parsley. Just have fun!
- Do it ahead. You can make this couscous salad the night before. Mix everything and store in the refrigerator under the lid. Flavors deepen overnight; just remember to give the salad a quick toss to freshen it up before serving. It should keep well in the refrigerator for up to 4 days.
What to serve with couscous salad
As I said before, this couscous salad is a meal on its own. You can also serve it as a light vegetarian lunch with roasted eggplant and a Mediterranean dip like garlic hummus or baba ganoush.
It also goes great with chicken kebabs, lamb kebabs, kofta, baked salmon, chicken za’atar and more! And if you love this summer couscous salad, try our Sweet Potato Couscous Salad in the colder months!
Try some of my favorite easy salad recipes
- If you’re looking for a quick and easy pasta salad, this Orzo Salad is your go-to.
- Quinoa salad is a great option for gluten-free people.
- Black Eyed Pea Salad is rich in vegetables and this often underutilized bean.
- Moroccan couscous salad contains roasted vegetables and North African spices.
Mediterranean salad with couscous
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Ingredients
For the lemon-dill dressing
- 1 big lemon juice from
- 1/3 a cup extra virgin olive oil, I used Greek Private Reserve
- 1 teaspoon dried dill, or 2 tablespoons fresh chopped dill
- 1 to 2 garlic cloves, mincemeat
- salt and pepper
For pearl couscous
- 2 cups Pearl couscous
- Private Reserve extra virgin olive oil
- water
- 2 cups grape tomatoes, bad ones
- 1/3 a cup finely chopped red onion
- 1/2 english cucumber, finely chop
- 1 (15 oz) maybe chickpeas drain and rinse
- 1 (14 oz) maybe artichoke hearts dry and, if necessary, chop coarsely
- 1/2 a cup pitted kalamata olives
- 15-20 fresh basil leaves roughly cut or torn; more for garnish
- 3 oz fresh baby mozzarella, or feta cheese, if desired
Instruction
-
Make a filling. In a large bowl, whisk together the juice of 1 lemon, extra virgin olive oil, dill, minced garlic, salt and pepper.
-
Prepare the couscous. Place a medium saucepan over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil starts to shimmer, add the couscous and cook, stirring occasionally, until golden brown. Add 3 cups of boiling water (or the amount indicated on the package) and cook according to package directions. Drain in a colander and set aside to cool.
-
Make a salad. In a bowl with the dressing, add the halved grape tomatoes, sliced red onion, sliced cucumber, chickpeas, artichoke hearts, and kalamata olives. Stir to combine. When the couscous has cooled, add it to a bowl with the basil and mozzarella. Stir gently to combine.
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Submit. Garnish with more fresh basil. Enjoy!
Video
Notes
- Chef’s tip: To keep this recipe vegan, just omit the cheese.
- Cook’s Cooking Advice. You can make this couscous salad the night before, mix it up and store it covered in the fridge. It should be well stored in the refrigerator in a tightly closed container for 3-4 days.
- Use whole wheat couscous if you follow a more strict Mediterranean diet
- Recommended for this recipe:Our Greek private reserve extra virgin olive oil (from organically grown and processed Koroneiki olives.
- Visit Mediterranean food store for high quality oils and Mediterranean spices!
Nutrition
*This post originally appeared on The Mediterranean Dish in 2015. It has been updated with new information for your benefit.
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