Mediterranean Pearl Couscous Salad
I love grain salads! I could seriously eat a grain salad for every meal (well, maybe not breakfast!) There are so many exciting, delicious, and nutritious grains, that I never get bored of a grain salad. Today, I’m sharing one of my favorite ways to enjoy pearl couscous (also known as Israeli couscous): a Mediterranean salad!
Perhaps I love grain salads, just because they’re so easy to make and pack a lot of nutrients and flavor. Pearl couscous is heartier than a lot of grains (the pearl couscous is fluffy and the pearls are big!) I feel like pearl couscous gets overlooked and most people cook traditional couscous (the really thin, drier variety.)
This couscous salad is Mediterranean flavored, using classic flavors like salty feta cheese and olives, along with crunchy, raw veggies like cucumbers and arugula. Chickpeas are added for protein and more heartiness, and everything is tossed with a very simple, refreshing, tangy dressing made with red wine vinegar, lemon, oil, and dried herbs.
If you’d like to up the protein levels here, you can add your desired protein, like a chicken or balsamic roasted tofu. This couscous salad is meal prep friendly and can be easily customized to fit your preferences.
Grab your picnic blanket and pack this salad for your next outdoor gathering or bring it to your office (and don’t forget to tell them where you got the recipe!!)
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Mediterranean Pearl Couscous Salad
Ingredients
For the salad:
- 1/2 English seedless cucumber ½cup crumbled feta cheese
- ½ cup cherry tomatoes halved
- 1/3 cup pitted kalamata olives halved
- 1½ cups baby arugula
- 1 15.5-ounce can chickpeas drained and rinsed
- 3 cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
- ½ cup crumbled feta cheese
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper
Instructions
- Slice the cucumber in half lengthwise. Repeat, halving each halve crosswise. Slice the cucumber pieces thinly crosswise until you have ½ cup sliced cucumber.
- In the bottom of a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic powder, salt, and pepper. Add the cucumber, tomatoes, olives, arugula, chickpeas, couscous, half of the feta cheese, and toss well to combine. Top with remaining feta cheese and serve.
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