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Home Pasta and Rice Salads

Pearl Couscous Salad

By:Nagi
Published:22 Jan '23Updated:23 Jan '23
218 Comments
Recipe v Video v Dozer v

Pearl couscous is the giant form of the more common tiny couscous. Also known as gourmet and Israeli couscous, it’s like little pearls of pasta – hence the name! Makes a fabulous salad and is a great one to take to gatherings for something different that never fails to impress.

Overhead photo of Pearl couscous salad

Pearl Couscous Salad

The immature child within wants to call this a Giant Couscous Salad. But the proper name is Pearl Couscous Salad, so I went with sensible. But now I’m kind of regretting it!

Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken.

While the tiny couscous can be prepared by soaking in hot water, pearl couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.

Cooked pearl couscous in a saucepan
I like to cook pearl couscous in a broth that starts with sautéed garlic and onion, for maximum flavour! Take a small spoonful and you’ll understand what I mean.
Pearl couscous
This it the pearl couscous brand I get from my local shops
Pearl couscous
Close up photo of pearl couscous

What you need for this pearl couscous salad

I’ve given this salad a Mediterranean spin with a bright lemon dressing, pops of tomato, juicy crunch of cucumber and a good hit of fresh herbs. The combination of dill and coriander/cilantro is a firm favourite. If you haven’t tried it before, you’re in for a treat!

For the salad

Ingredients in Pearl couscous salad
  • Pearl couscous (see photos above) – Giant couscous that are sold in packets labelled as such. Other names it goes by include gourmet couscous and Israeli couscous. Find it alongside ordinary tiny couscous, usually in the pasta aisle.

  • Garlic, onion and vegetable or chicken broth – This is for cooking the pearl couscous. As mentioned above, I like to cook the couscous in flavour to make it more delicious. Try it once and you’ll never look back!

  • Fresh herbs – Dill and coriander/cilantro are a wonderful combination that I love using. Really try not to skip the herbs as they lift the dish. But in my view, this is still worth making even if you do not have one or both of these as the couscous itself and dressing add great flavour into the salad.

    Best substitutes are: parsley (same quantity) or a bit of chives (say, 1/4 cup finely sliced). For a different flavour profile but something beautifully fresh, try mint and parsley, finely chopped. Add to taste. Be bold! 🙂

  • Baby spinach – Leafy green of choice. Finely sliced so it tosses through the couscous.

    Alternatives: Baby rocket/arugula, torn by hand or chopped into smaller bits (so it tosses though well). Or finely sliced kale, but best to marinate it first to soften the tougher leaves. Follow directions in this recipe.

  • Cherry tomatoes – For juicy pops and lovely colour. Ordinary tomato cut into chunks or large dice will also work.

  • Cucumber – For fresh crunch. Nice textural contrast as there’s no nuts or anything else crunchy in this.

Lemon dressing

A bright lemon dressing is a natural pairing here. No surprises in the ingredients! If you don’t have Dijon Mustard, sub with ordinary yellow mustard. And the lemon juice can be substituted with apple cider vinegar or white wine vinegar.

Ingredients in Pearl couscous salad

Driving lemon dressing over Pearl couscous salad

How to make pearl couscous salad

The pearl couscous needs to be cooked around 1 hour in advance to give it sufficient time to cool before tossing with the salad ingredients. You can speed up the cooling process by spreading it on a tray and refrigerating it.

How to make Pearl couscous salad
  1. Sauté garlic and onion in a large saucepan or small pot over medium high heat until the onion is translucent and starting to brown.

  2. Add couscous and stir, cooking for 1 minute, to coat it in the flavoured oil. Add the stock/broth and water. Then once it starts simmering, place the lid on and turn the heat down to medium low.

  3. Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.

  4. Cool – Use a fork to separate the couscous, then transfer into a large bowl to cool. The couscous will stick together into a big block. But don’t worry, it will separate when tossed with the dressing.

  5. Dressing – Shake the ingredients together in a jar.

  6. Toss! Add all the salad ingredients and fresh herbs into the bowl with the couscous then toss well with the Dressing. Serve immediately, at room temperature!

Pouring Pearl couscous salad into a serving bowl

What to serve with this pearl couscous salad

Serve it as a meal in itself, which is what I often do, or as a side.

As a side dish, with the bright Mediterranean flavours in this, the obvious pairing would be all things Mediterranean like Greek Baked Chicken, Turkish lamb skewers, Greek Meatballs and Greek butterflied lamb leg. But I especially love serving this with African and Middle Eastern spiced things – like Chicken Shawarma which is pictured below. The fresh flavours of this pearl couscous salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours.

Other similar spiced mains include Middle Eastern Lamb Koftas, Lamb Shawarma (oh my, this is SO GOOD!), Moroccan Lamb Meatballs and the Jerk Fish I shared earlier this week (YES! It would be amazing with this!).

Pearl couscous salad in bowls, ready to be eaten
Terrific as a side, though I often have it as a lunch by itself.

Deceptively large amount of greens!

There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1 1/2 cups of couscous. But the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.

Hidden veggies!

Salad that can be eaten with a spoon!

Why does it feel so immature that this appeals to me so much??? – Nagi xx


Watch how to make it

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This Israeli Couscous Salad is fabulously addictive! Tender, flavour infused beads of couscous tossed with spinach, tomato, cucumber, herbs and a fresh lemon dressing. Summer in a bowl! recipetineats.com

Pearl Couscous Salad

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Dinner
Western
4.98 from 73 votes
Servings4 – 8 people
Tap or hover to scale
Print
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Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).
Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).

Ingredients

Couscous:

  • 2 tsp olive oil
  • 1 garlic clove , minced
  • ½ small onion , finely chopped
  • 1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)
  • 1 1/2 cups vegetable or chicken broth , low sodium
  • 1 cup water

Salad:

  • 2 cucumbers , diced (about 2 cups)
  • 250g / 8 oz cherry tomatoes , halved (about 2 cups)
  • 3 cups baby spinach , finely sliced (Note 2)
  • ¼ cup coriander / cilantro , finely chopped (or sub with parsley)
  • ¼ cup dill , finely chopped

Lemon Dressing (Note 3):

  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove , minced
  • 1 tsp sugar , optional
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black pepper

Instructions

Couscous:

  • Sauté onion & garlic – Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
  • Couscous & broth – Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
  • Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).

Salad:

  • Dressing – Place Dressing ingredients in a jar and shake well.
  • Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Recipe Notes:

1. Pearl couscous is also known as Israeli Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.
In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.
2. Baby spinach – Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!
3. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.
4. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!
5. WHAT TO SERVE THIS WITH: This Pearl Couscous Salad has bright Mediterranean flavours so while the obvious pairing would be with all things Mediterranean, I think it goes particularly well with complex earthy flavours of Middle Eastern spices such as Chicken Shawarma, Middle Eastern Lamb Koftas and Turkish Koftas. Would also be stellar with Greek Meatballs, yoghurt marinated Greek Chicken (skip the wraps in the Gyros), Souvlaki, Portuguese Chicken (skip the bread), Slow Roasted Greek Lamb. See my Greek recipes here and Middle Eastern recipe here. (New addition: excellent with Jerk Fish!)
6. Serves 4 as a meal or 6 – 8 as a side. Nutrition is per serving, assuming 4 servings.

Nutrition Information:

Calories: 477cal (24%)Carbohydrates: 67g (22%)Protein: 16g (32%)Fat: 18g (28%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 547mg (24%)Potassium: 1352mg (39%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 3582IU (72%)Vitamin C: 116mg (141%)Calcium: 270mg (27%)Iron: 9mg (50%)
Keywords: couscous salad, gourmet couscous salad, israeli couscous salad, pearl couscous salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2017. Updated January 2023 with a name change from Israeli Couscous Salad to Pearl Couscous Salad due to the political sensitivity around the recipe name. The brand I used to use sold this type of couscous labelled as “Israeli couscous”. I don’t want my website to be a political forum so I’ve changed the name. And actually, these days most packets are labelled “pearl couscous”. Post has also been updated with an improved video worthy of this fabulous salad and refreshed photos. No change to recipe – it’s perfect as is!

MORE SUMMER SALADS to take to gatherings 

  • Italian Pasta Salad

  • Coleslaw

  • Potato Salad and Lemon Potato Salad

  • Wild Rice Salad <– reader fave!

  • Everybody’s favourite Macaroni Salad

  • Caprese Salad

  • 12 Minute Sun Dried Tomato Couscous Salad

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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218 Comments

  1. Sophie Brewster says

    December 13, 2023 at 9:39 pm

    5 stars
    This is one of my most popular salads, best flavour, presents well and everyone loves it.

    Reply
  2. Cheryl says

    December 7, 2023 at 2:02 pm

    I’m wanting to do as much ahead as possible. Would it affect the salad adversely if I cooked the cous cous the night before?

    Reply
  3. Marilla says

    November 12, 2023 at 2:07 pm

    5 stars
    Delicious! I made this as a side for Nagi’s Moroccan lamb. Subbed brown rice & quinoa for the couscous and swapped cherry tomatoes for semi dried. Plus added some baby mushrooms. Fabulous dressing too, so much flavour.

    Reply
  4. Bill says

    October 10, 2023 at 7:24 am

    5 stars
    I made this for a party of five that turned into a party of ten, so glad I doubled it. I needed to find a sub for the cukes and when you said “for fresh crunch” I figured pine nuts. Followed everything else exactly. It was great and everyone raved.

    Reply
  5. Rachel says

    August 27, 2023 at 8:20 am

    What kind of coriander do we use for this? Ground? And how much?

    Reply
    • Pat Rolt says

      October 26, 2023 at 11:05 am

      Rachel,
      The recipe calls for 1/4 cup of finely chopped coriander or parsley – so definitely not dried. If you used 1/4 cup of dried coriander, I imagine the salad would be inedible.

      Reply
  6. Kris says

    August 3, 2023 at 8:24 am

    I love this salad! I like to substitute quinoa for the couscous and it is just as good!

    Reply
    • Faith Olsen says

      September 24, 2023 at 10:59 am

      Do you think I could substitute risoni in the his. My husband is adamant that he dislikes the texture of cous cous 🫤

      Reply
  7. Suzie says

    June 29, 2023 at 4:21 am

    5 stars
    This is an awesome salad! I added goat cheese, raisins and pistachios and it was perfect! Oh and used mint instead of dill – yumm!

    Reply
  8. Amber C says

    June 20, 2023 at 10:29 am

    5 stars
    This was a very very good dish. It was full of flavor & absolutely delicious with and without feta cheese. I doubled the dressing and added half of it to the cooling pearl couscous, as per another comment. This is a wonderful accompaniment to any main meal. Thank you for sharing! This is definitely a keeper!

    Reply
  9. Hoshi says

    June 11, 2023 at 9:50 am

    5 stars
    I made seared lamb chops, on which I used your back-strap rub, served over this salad- however I made with cauliflower rice, and drizzled it all with yogurt mint sauce. It was spectacular and came together so quick, great for a weeknight meal, which should never be boring 🙂 Thanks for all the great inspiration you give me when I’m too busy to come up with my own. Keep up the exceptional recipes. Your eggplant moussaka is on rotation too!

    Reply
  10. Sammiie says

    May 16, 2023 at 12:33 pm

    5 stars
    Bit of a project to cut all the veggies and herbs, buuut well worth it! Super yummy! I made this for my mom and I as a main course and we loved it!

    Reply
  11. Andrew Graham says

    May 7, 2023 at 2:32 pm

    5 stars
    I love it cook it when ever i find the product ,it is so versatile and goes with any thing , feta cheese salmon or just good vinagrettes/dressings

    Reply
  12. Angela says

    March 18, 2023 at 12:52 pm

    5 stars
    This was excellent! The perfect amount of dressing too. I added some feta just because I had some and figured why not. It came out perfect. Will keep this in my regular rotation for sure. Cant wait to try your other recipes.

    Reply
  13. Debbie says

    March 16, 2023 at 8:02 am

    Delicious!!!
    Just wanted to note – with a ratio of 1.5 c water to 1 c. of couscous, the recipe, which uses 1.5 c couscous, would need 2.25 c liquid; it specifies 2.5 c liquid, 1/4 cup too much. I made it with 2.25 and it was perfect. Thanks, Nagi – another winner!!

    Reply
  14. Debbie says

    March 10, 2023 at 7:03 am

    delicious! super versatile.

    Reply
  15. Sarah says

    March 8, 2023 at 11:28 pm

    5 stars
    This is a beautiful salad. It is full of flavour. I’ve never cooked pearl couscous before so enjoyed tryung some new. It is definitely a keeper and I’m looking forward to making it again soon.

    Reply
  16. Emily says

    March 7, 2023 at 8:34 am

    Could you cook the cous cous the day before? Cooking for a big group and trying to do as much as possible the day before!

    Reply
  17. Jan says

    March 5, 2023 at 5:45 pm

    5 stars
    My husband is not a big salad fan but he loved this which means we get to have it more often. Great with the Moroccan lamb and also with chicken schnitzels. My son also got me your cookbook for Christmas and I am slowly working my way through it. Thanks for the great recipes, Nagi

    Reply
  18. Cathy says

    February 26, 2023 at 10:25 am

    Can you make this recipe with gluten free couscous?

    Reply
  19. Elaine says

    February 26, 2023 at 7:44 am

    I definitely want to make this. I have frozen, chopped spinach and kale. Do you think one of them would work rather than fresh?

    Reply
  20. Kathryn says

    February 9, 2023 at 1:18 am

    I’ve made this wonderful salad twice–it’s a hit!

    The only thing I did differently was to make an additional half-recipe amount of dressing to pour over the hot couscous while it sat cooling. It soaked up the flavor.

    Served with grilled harissa chicken breasts.
    Delicious meal!

    Thank you so much, Nagi. Your website is a gem.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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