A Guide to Making the Perfect Couscous Mediterranean Salad: This Mediterranean couscous salad recipe is full of healthy foods and tasty herbs and vegetables, along with a tangy lemon vinaigrette. Based on your needs, this dish can be a great lunch, light dinner, or side dish. You can also make it ahead of time; the flavors get better the next day. Please watch the video below to learn how to make this couscous salad. You can also get ideas for what to serve it with below.
What I love about a dish is that it can be used in a lot of different ways. Depending on my mood, it can be a simple salad, lunch, or dinner. Same thing with this Mediterranean couscous salad as with my other orzo salad! Pearl couscous is chewy and nutty, and it goes well with chickpeas, which are high in protein, lots of chopped fresh vegetables, and Mediterranean favorites like artichokes and olives.
You can serve it at any temperature and at any time of the day. Plus, it has just the right amount of nutrition, with fiber- and vitamin-rich vegetables and protein-rich chickpeas. I think this is a very strong little dish! Pearl couscous is a must-have for my Mediterranean diet, and I often put it on my shopping list. It’s very simple to make and great for when you need a quick meal or a pretty side dish to share.
Let’s talk about pearl couscous for a moment before we get to this tasty Mediterranean couscous salad recipe.
Ingredient For Pearl couscous salad
- 2 cups Pearl Couscous
- Private Reserve extra virgin olive oil
- Water
- 2 cups grape tomatoes, halved
- ⅓ cup finely chopped red onions
- ½ English cucumber, finely chopped
- 15 oz can chickpeas, drained and rinsed
- 14 oz can artichoke hearts, roughly chopped if needed
- ½ cup pitted kalamata olives
- 15–20 fresh basil leaves, roughly chopped or torn; more for garnish
- 3 oz fresh baby mozzarella (or feta cheese), optional
How do you make Pearl Couscous?
In the United States, pearl couscous is also called Israeli couscous or Jerusalem couscous. Israeli couscous is not as old as its North African cousin, but I don’t want to get too technical. The two are alike because they both use semolina flour (or whole-wheat flour, depending on the brand). For Israeli couscous, on the other hand, water is added to a dough that is then machine-extruded into tiny beads or pearls. These are then baked until they are dry.
When you think of pearl couscous or Israeli couscous, you might picture little pasta balls shaped like pearls. Also, you can boil pearl couscous for about 9 to 10 minutes, the same way you would cook pasta.
What do you put in this Mediterranean Couscous salad you ask?
You can change a lot about this Mediterranean couscous salad. Just use what you already have on hand as much as possible. But here are the things I usually put in my couscous salad for a Mediterranean meal…
- It’s clear that pearl couscous is the base of this couscous salad. Because it’s bigger and tastes naturally nutty, it makes a heartier salad that can stand up to the dressing and the rest of the ingredients. As a first step, I like to toast the pearl couscous in a little extra virgin olive oil. This makes the flavor even stronger.
- Goat beans, which are also called chickpeas. I believe it’s important to add some protein to this salad, especially if you’re eating it as your main dish. Chickpeas are the answer because they have fiber, protein, and carbs. You can also use white beans or kidney beans instead of these. They will still work well.
- Three. Fresh vegetables from the garden, herbs, and other Mediterranean favorites. I always make sure to mix fresh garden vegetables like cherry tomatoes, cucumbers, and onions with my favorite marinated foods, like artichoke hearts and olives, for the best texture and flavor. For a big flavor boost, I love adding a lot of fresh basil or any other herbs that are handy. There are other kinds of cheese you can use instead of fresh baby mozzarella that I add at the end.
- The sauce or vinaigrette. The dressing, also called vinaigrette, is what makes this Mediterranean couscous salad stand out. It’s no secret that I make the vinaigrette with fresh lemon juice and my own Greek extra virgin olive oil. I also add some dill weed, either dried or fresh. Dill weed isn’t used enough, but it can really add a fresh flavor that will really surprise your taste buds in the best way.
Some things you should know about this couscous salad recipe
- Toast the pearl couscous in olive oil that has not been cooled. You shouldn’t skip this step and go straight to the boiling water. Toasting the couscous in extra virgin olive oil is a great way to make the color and flavor stronger. It helps a lot and doesn’t take long.
- You can try different things with the vegetables and canned beans you have on hand. There are a lot of different ways to make this salad, so use what you have. You can eat broccoli, carrots, bell peppers, and more.You can change the herb from basil to spinach. Have a good time!
- Tip for making ahead. Toss this couscous salad and put it in a container with a tight lid to keep it in the fridge until you’re ready to serve. You can make it the night before if you want to. The flavors will get stronger overnight. Before serving, give the salad a quick toss to make it fresh.
- To make it ahead of time for lunch, don’t use all of the dressing, onions, and cheese. Instead, use only what you need for each lunch portion. In a container with a tight lid, it should last for three to four days in the fridge.