Pearl Couscous Salad

A recipe for Pearl Couscous Salad! Tender pearl couscous is tossed in a balsamic vinaigrette with cucumbers, cherry tomatoes, and feta.

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Pearl couscous is a favorite of mine with its chewy, springy texture. It works so perfectly in this Pearl Couscous Salad paired with a light balsamic vinaigrette and summertime vegetables.

The pearl couscous is lightly toasted with onions and garlic before simmering until tender. Allow the mixture to cool slightly before coating the the vinaigrette and tossing with the vegetables, feta, and parsley.

Serve immediately slightly warm to room temperature (my preference) or refrigerate in an airtight container overnight and serve chilled.

Notable Ingredients

Pearl couscous (Ptitim, Jersusalem couscous, Israeli couscous) are small pasta in the shape of beads made from toasted semolina and wheat.

They have a wonderful, chewy texture and cook quickly on the stove. I have been able to find pearl couscous in larger grocery stores near the rice section, but it is also available on Amazon: Pearl Couscous.

A Few Tips

Stir the pearl couscous often as it cooks, especially along the edges and bottom of the pan to prevent sticking. If all the water has evaporated and the couscous still isn’t tender, slowly add a little more (not too much!) water at a time.

I tossed the Pearl Couscous Salad with mini cucumber slices, cherry tomatoes, feta, and fresh parsley. They can easily be swapped for chopped bell peppers, fresh mozzarella, basil or other herbs, arugula/baby spinach, and more.

I cut two mini cucumbers into half-moon slices for the pasta salad. You can also use one larger cucumber, but cut the slices into quarters so they aren’t as large compared to the couscous.

Adjust salt and pepper to taste. Want a little more heat? Stir in a large pinch or two of red pepper flakes.

To make this Pearl Couscous Salad vegan, use all olive oil in place of the butter when toasting the pearl couscous, omit the Feta, and swap the honey for maple syrup.

Looking for more recipes with Pearl Couscous?

Try my:

• Pearl Couscous with Mushrooms
• Maftoul bil Sukar (Palestinian Couscous with Sugar and Butter)
• Couscous with Pistachio and Apricot

This recipe was originally posted in July 2013 and updated in May 2023.

Pearl Couscous Salad Recipe

Adapted from Babble- Fujimama

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5 from 1 vote

Pearl Couscous Salad

A recipe for Pearl Couscous Salad! Tender pearl couscous is tossed in a balsamic vinaigrette with cucumbers, cherry tomatoes, and feta.

Course Salad

Cuisine N/A

Keyword couscous, pasta, pasta salad, pearl couscous, salad, summer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 10 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Ingredients

Balsamic Vinaigrette:

• 1/4 cup (60 milliliters) olive oil
• 1 1/2 tablespoons (22 milliliters) balsamic vinegar
• 1 tablespoon (15 milliliters) fresh lemon juice
• 2 teaspoons (10 milliliters) honey
• Salt and freshly ground black pepper to taste

Pearl Couscous Salad:

• 2 tablespoons (30 grams) unsalted butter
• 1 small onion peeled and diced
• 2 garlic cloves peeled and minced
• 2 cups (320 grams) Pearl couscous
• 2 1/2 cups (590 milliliters) water
• 1/2 teaspoon salt
• 2 mini cucumbers cut into half moon slices
• 8 ounces (227 grams) cherry tomatoes halved
• 6 ounces (170 grams) Feta cheese cut into 1/2 inch (1.25 centimeter) cubes or crumbled
• 1/4 cup (10 grams) fresh parsley chopped

Instructions

To make the Balsamic Vinaigrette:

• In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until blended.
• Set aside while you prepare the remaining ingredients.

To assemble the Pearl Couscous Salad:

• In a medium saucepan, melt the butter over medium heat.
• Add the onions and cook, stirring occasionally, until softened.
• Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Stir in the couscous and cook, stirring constantly, until lightly toasted all over.
• Pour in the water and season with the 1/2 teaspoon salt.
• Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally (especially the sides and bottom to prevent sticking), until the water has been absorbed and the couscous is tender, about 10 minutes.
• Remove from heat and set aside for 10 minutes to cool.
• Transfer the couscous to the large bowl with the vinaigrette and toss well to coat.
• Toss in the cucumber, cherry tomatoes, Feta, and chopped parsley.
• Adjust salt and pepper to taste.
• Serve immediately or refrigerate for up to a day in advance and serve chilled.