Mediterranean Couscous Salad

What Is Pearl Couscous?

Fun fact: Couscous is often mistaken for a grain, but it’s actually a tiny pasta made from semolina flour! Pearl couscous, also called Israeli couscous, is one of my favorite secret weapons for summer salads. Each little pearl has a pleasantly chewy texture when cooked and is perfect for soaking up dressing without getting soggy.

It’s different from traditional Moroccan couscous, which is much finer and cooks almost instantly. Pearl couscous is larger and needs to be simmered, like pasta. I like to toast it in olive oil first to bring out a slightly nutty flavor (you’ll taste it in every bite!). It holds up beautifully in salads, especially ones like this that are loaded with fresh veggies and tangy vinaigrette.

I also use pearl couscous in my Avgolemono Soup (Greek Lemon Chicken Soup)—it’s the perfect shortcut when you want something cozy and fast.

Because this salad is built on just a handful of ingredients, quality matters. Fresh produce, good olive oil, and bold Mediterranean staples like olives and feta bring serious flavor without a long grocery list.

• Couscous: I use pearl couscous (a.k.a. Israeli couscous) for this recipe. Moroccan couscous (the much finer kind) doesn’t hold up well in this style of salad. Can’t find pearl couscous? Orzo or even small pasta shapes (like ditalini) will work, too.
• Chicken broth: Swapping water for broth when cooking couscous adds savory depth and keeps every bite from tasting bland. Use veggie broth if you want to keep things vegetarian.
• Tomatoes: I like using cherry or grape tomatoes here because they’re sweet, juicy, and hold their shape. Just slice them in half (or quarters, if they’re large). That being said, any ripe tomato will work, just be sure to core and seed larger ones to avoid a soggy salad.
• Cucumbers: Crunchy and refreshing. I usually go for Persian or English cucumbers since they’re seedless and don’t need peeling.
• Kalamata olives: These briny, purple-hued olives bring bold Mediterranean flavor. I buy them pitted and slice them in half or into rings for easier eating. If you’re not an olive fan, try chopped roasted red peppers or a spoonful of capers instead.
• Artichoke hearts: Canned or jarred artichoke hearts (in water) are a shortcut I always have on hand. Just drain and roughly chop. Marinated ones work, too; they’ll add even more flavor.
• Feta cheese: Salty, tangy, creamy—crumbled feta rounds out all the fresh flavors. I recommend buying a block packed in brine and crumbling it yourself for the best flavor and texture. If you’re not a feta fan, try goat cheese or mini mozzarella balls.
• Dressing ingredients: Red wine vinegar, lemon juice, garlic, sugar, olive oil, salt and pepper. This simple vinaigrette is bright and balanced—don’t skip the sugar! It softens the acidity and rounds everything out.

See the recipe card for full information on ingredients and quantities.

1. Make the vinaigrette. In a large mixing bowl (you’ll use this later to toss everything together), whisk the red wine vinegar, lemon juice, minced garlic and sugar. Slowly stream in the olive oil while whisking to help the dressing emulsify. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Set aside so the garlic can mellow and infuse the dressing while you cook the couscous.

Kelly’s Note: Making the dressing in a big bowl means one less dish to wash!

2. Toast the couscous. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the pearl couscous and cook, stirring frequently, for about 3 minutes or until the couscous turns lightly golden. This step adds a nutty depth of flavor and keeps the couscous from becoming mushy.
3. Add the chicken broth and cook. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 8 to 10 minutes, or until the couscous is tender and the liquid is absorbed.

4. Fluff and cool. Remove from heat and fluff the couscous with a fork. Let it cool for 5–10 minutes before combining it with the rest of the ingredients—this helps prevent the feta from melting and keeps the veggies crisp.
5. Taste, season and serve. Give your salad a final toss, then taste and adjust as needed. Add more salt, pepper, lemon juice or even an extra splash of olive oil depending on your flavor preferences.

You can serve it right away at room temp or pop it in the fridge and serve it chilled. Either way, it’s delicious—and it holds up beautifully, making it perfect for meal prep or make-ahead entertaining.

Variations

Once you’ve made the base, this couscous salad is endlessly customizable! Think of it as your blank (but very flavorful) canvas. Here are a few simple swaps and add-ins to make it your own:

• Add protein: Grilled chicken (or try my go-to stovetop chicken recipe!), steak, shrimp, or even canned tuna all work great. Want to keep it meatless? Toss in a can of chickpeas for an easy plant-based option.
• Mix-ins to try: Diced red onion, sun-dried tomatoes, bell peppers, fresh herbs like parsley, basil or mint, or even a handful of toasted pine nuts for a little crunch.
• Switch up the cheese: Crumbled goat cheese, mini mozzarella balls, shaved Parmesan or even grilled halloumi would all be delish.

This is a clean-out-the-fridge kind of salad in the best way—so don’t be afraid to get creative!

Make-Ahead & Storage Tips

• Make-ahead: You can prepare the entire salad (dressing and all) up to 1 day in advance. Store it in an airtight container in the fridge. For best texture, I like to add the feta just before serving.
• Storage: Leftovers will keep for 3 to 4 days. If it seems a little dry after chilling, stir in a splash of olive oil or lemon juice to freshen it up.

Serving Suggestions

This Mediterranean salad shines on its own as a light lunch or vegetarian main, but it’s also a star player on any summer table. I love serving it with green goddess avocado hummus and warm pita, homemade falafel, or grilled proteins like lamb kebabs and pork tenderloin made with my go-to pork marinade. It’s also a perfect side for veggie burgers, anything fresh off the grill or even a chilled soup like gazpacho.

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