Pearl Couscous Salad

Pearl Couscous Salad tosses chewy Israeli couscous with crisp cucumbers, cherry tomatoes, kalamata olives, and creamy feta in a bright lemon dill dressing.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Pearl Couscous Salad

Prep Time 30

Cook Time 10

Servings servings

Calories 345kcal

Author Jason Decker

Ingredients

1 1/2 cups pearl couscous
2 1/2 cups water

For the salad:

1 1/2 cups sliced persian cucumbers
1 pint halved cherry tomatoes
1/2 cup halved kalamata olives
4 ounces crumbled feta
1/2 cup thinly sliced red onion
10 basil leaves torn by hand

For the dressing:

1/4 cup olive oil
2 tablespoons lemon juice fresh squeezed
zest of 1 lemon
2 tablespoons fresh chopped dill
1 tablespoon honey
2 teaspoons minced shallot
2 teaspoons dijon mustard
1 clove garlic minced
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Add the water to a large pot and bring to a boil.
2 1/2 cups water
Add the couscous, stir, reduce heat to low, and simmer for 8-10 minutes until the liquid is absorbed and the couscous is cooked. Stir occasionally if needed.
1 1/2 cups pearl couscous
Place the couscous into a large bowl and allow it to cool to room temperature.
Once cool, fluff with a fork, then add the cucumber, tomatoes, olives, feta, and red onion and set to the side.
1 1/2 cups sliced persian cucumbers, 1 pint halved cherry tomatoes, 1/2 cup halved kalamata olives, 4 ounces crumbled feta, 1/2 cup thinly sliced red onion
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, dill, honey, shallot, dijon, garlic, salt, and pepper until well combined.
1/4 cup olive oil, 2 tablespoons lemon juice, zest of 1 lemon, 2 tablespoons fresh chopped dill, 1 tablespoon honey, 2 teaspoons minced shallot, 2 teaspoons dijon mustard, 1 clove garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper
Pour the dressing over the salad ingredients and toss everything to coat well in the dressing.
Finally, add the torn basil leaves, gently toss again and serve immediately.
10 basil leaves

Notes

Mix everything in a large bowl so you’ve got room to stir without a veggie avalanche.
Fluff the pearl couscous with a fork after cooking—it keeps it light and airy.
Taste the lemon dressing and tweak the honey or salt to your liking.
Add fresh herbs like basil leaves right before serving for max freshness.
Use a measuring cup to scoop the couscous so it’s not a guessing game.
Chill it in the fridge for an hour before eating—it’s crisp, cool, and oh-so-good!

Nutrition