Pearl Couscous Salad Recipe

My latest addiction in the kitchen is pearl couscous, also known as Israeli couscous.  Pearl couscous is larger than the regular kind and maintains its shape and texture better. It acts much more like pasta and is super versatile. This pearl couscous salad recipe is so versatile it’s more a series of guidelines for you to build your own customised version.

In some places, pearl couscous is a bit hard to find but check your international and pasta sections. Of course, you can always find it on Amazon. Here are a few options:

• I’m a big fan of Red Mill’s products and they have a variety of pearl couscous options in natural, whole wheat, and tri-color.
• Another good choice is WildRoots Organic Pearl Couscous
• Or if you want to buy in bulk, try Roland Israeli Couscous

You can do so many things with pearl couscous. It’s great in soups. You can cook it a bit like risotto. It also works either hot or cold meaning it’s a great alternative to pasta salad.

I’ve made a couple of variations of this summer salad and I’m in love.  It’s so versatile you can use whatever you have on hand. You can add or switch ingredients as you see fit but here is my starting recipe.

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Pearl Couscous Salad Recipe

This versatile Pearl Couscous salad recipe is great for a refreshing summer lunch or a side dish for a healthy dinner. Also called Israeli Couscous this large round pasta has endless recipe possibilities.

Course

Main Dish, Side Dish

Cuisine

Mediterranean

Prep Time

10 minutes

Cook Time

25 minutes

Servings

servings (as a main dish)

Ingredients

For the Cousous

• 1 tbsp olive oil
• 1.5 cups pearl couscous
• 1 ¾ cups water

Dressing

• 1/2 cup olive oil
• 1/2 cup vinegar I used a white balsamic and it was delish but regular balsamic or white wine vinegar will also work nicely
• 1 tbsp lemon juice or lime if you prefer
• 1-2 tsp chilli oil optional

Optional Salad Ingredients

• 1 small bunch chopped mint Mix and match these optional extras to your heart's content
• 1 large bunch chopped cilantro
• 1 small bunch chopped chives
• 1 small orange peeled and chopped
• 2 finely chopped shallots

Course Main Dish, Side Dish Cuisine Mediterranean Prep Time 10 minutes Cook Time 25 minutes Servings servings (as a main dish) Ingredients For the Cousous 1 tbsp olive oil 1.5 cups pearl couscous 1 ¾ cups water Dressing 1/2 cup olive oil 1/2 cup vinegar I used a white balsamic and it was delish but regular balsamic or white wine vinegar will also work nicely 1 tbsp lemon juice or lime if you prefer 1-2 tsp chilli oil optional Optional Salad Ingredients 1 small bunch chopped mint Mix and match these optional extras to your heart's content 1 large bunch chopped cilantro 1 small bunch chopped chives 1 small orange peeled and chopped 2 finely chopped shallots

Instructions

For the Couscous

1. Heat the olive oil in a pan and add the couscous. Toast until golden (about 5 minutes).
2. Add water and bring to a boil then reduce heat and simmer until the water is absorbed and the couscous is al dente.
3. Drain any remaining water and leave couscous to cool in a large bowl.

Dressing

1. Wisk together all ingredients or shake them in a tightly lidded jar to combine.

Salad

1. When the couscous has cooled add your choice of optional ingredients and pour over the dressing. Mix carefully to combine.

Recipe Notes

The first time I made this I also added some crumbled feta which was very nice. Some other things you could add or substitute: toasted pine nuts, chickpeas, dried fruit, blue cheese.

Have fun! If you make it let me know what you put in it.