Mediterranean Israeli (Pearl) Couscous Salad
This easy Mediterranean Couscous Salad uses Israeli, or pearl, couscous, which are like tiny circles of pasta. Toasting them in oil before cooking brings out a nutty flavor, then the cooked couscous is mixed with a lemon garlic olive oil dressing and tossed with cucumber, olives, tomato, feta cheese, and herbs. You'll love this easy make ahead side dish!
Servings: 6 servings
Calories: 333kcal
Ingredients
- 8 oz. Israeli (Pearl) Couscous
- 4 tablespoons extra-virgin olive oil divided, plus more if needed
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 small clove garlic
- 4 oz. feta cheese crumbled (see notes)
- 1 cup kalamata olives pitted and sliced in half
- 1 pint cherry tomatoes halved (about 1 cup)
- 2 cups diced cucumber (from about 1 large cucumber, peeled and/or seeded if desired)
- ½ cup diced red onion (from about one half of a medium onion)
- ¼ - ½ cup chopped fresh herbs (mint, parsley, basil, and/or dill work well here)
- kosher salt and black pepper as needed
- 2 tablespoons toasted pine nuts optional
Instructions
- In a medium pot, mix the 8 oz. Israeli (Pearl) Couscous and 1 tablespoon of the extra-virgin olive oil. Toast over medium heat, stirring frequently, until some of the pieces of couscous get brown in color. Add 1 ¾ cup water and ½ teaspoon kosher salt. Bring to a boil, cover, turn heat down to low, and simmer for 10 minutes, or until all the water has been absorbed (stir every so often to prevent sticking).
- Meanwhile, in a large bowl, whisk together the remaining 3 tablespoons of extra-virgin olive oil, the 2 tablespoons lemon juice, the minced 1 small clove garlic, and ½ kosher salt. When the couscous is done, add it to the bowl and mix together to coat in the dressing. For best results, stick in the refrigerator for at least 10 minutes to allow the couscous to cool. (This is a great time to prep your other ingredients.)
- Add the crumbled 4 oz. feta cheese, halved 1 cup kalamata olives, halved or quartered 1 pint cherry tomatoes, 2 cups diced cucumber, ½ cup diced red onion, ¼ - ½ cup chopped fresh herbs, and 2 tablespoons toasted pine nuts, if using. Toss together.
- Season to taste with kosher salt and black pepper, and add a little drizzle of extra olive oil if it seems dry. Serve immediately, or store in the refrigerator until you are ready to serve (see notes on making ahead).
Notes
- Making ahead: This couscous salad holds up very well in the fridge for about 2 days. After that, it's still good to eat for another couple of days, but the veggies may start to get soggy.
- Make it a meal: Add cooked chickpeas, or serve as a side with grilled halloumi, chicken, or shrimp, or any other Mediterranean-inspire main. These Greek chicken bites are perfect.
- Make it vegan: Omit the feta, or use a vegan substitute.
- Feta substitute: Fresh mozzarella is a good substitute here if you're (tragically) not a fan of feta cheese.
Nutrition
Calories: 333kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 583mg | Potassium: 372mg | Fiber: 4g | Sugar: 3g | Vitamin A: 889IU | Vitamin C: 26mg | Calcium: 141mg | Iron: 2mg