Pearl Couscous Salad With Cucumbers, Tomatoes, And Feta Recipe

I’m excited to share my Pearl Couscous Salad with cucumber, tomatoes, and feta tossed in a simple lemon vinaigrette, a make-ahead Mediterranean side that can be served cold or at room temperature.

I stumbled on a bowl that makes me actually look forward to leftovers. This Pearl Couscous Salad isn’t fussy but it refuses to be ignored.

Tiny pearl couscous gives the salad a chewy almost pillowy bite while crumbled feta cheese adds that salty tang that keeps you going back for more. It’s bright and a little unexpected, not the same old thing, and somehow both light and satisfying.

I bring it to gatherings and people always ask where I found it like it’s some crafty secret, which of course I smile about. You wont believe how simple the flavors are but they feel complicated.

Ingredients

• Toasty little pasta, mainly carbs, adds chewy texture and keeps you full.
• Crisp watery and refreshing, low calorie, adds mild crunch and hydration.
• Bright slightly sweet and acidic, give vitamin C and juicy color.
• Salty crumbly cheese, adds tang and protein, its very salty.
• Rich source of healthy fats brings silkiness and melds flavors.
• Bright sour punch, high in vitamin C, wakes up the whole salad.
• Fresh herbs add grassy freshness, some fiber and a kinda clean herbal lift.
• Sharp bite, small amount adds crunch and savory sharpness without sweetness.

Ingredient Quantities

• 1 1/2 cups pearl or Israeli couscous
• 2 cups low sodium chicken or vegetable broth or water
• 1 medium English cucumber peeled and diced
• 2 cups cherry or grape tomatoes halved
• 1/2 small red onion finely chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup fresh parsley chopped
• 2 tablespoons fresh mint chopped optional
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice about 1 large lemon
• 1 tablespoon red wine vinegar optional
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Toast the pearl couscous in a dry medium saucepan over medium heat, stirring, until a few grains are golden and fragrant, about 2 to 3 minutes, then add 2 cups low sodium chicken or vegetable broth or water and bring to a boil.

2. Stir, lower heat to a simmer, cover and cook until tender but still slightly chewy, about 8 to 10 minutes; remove from heat, keep covered 5 minutes, then fluff with a fork and spread on a sheet pan or bowl to cool a bit so it won’t steam the veggies.

3. While the couscous cooks, prep the produce: peel and dice the English cucumber, halve 2 cups cherry or grape tomatoes, finely chop 1/2 small red onion, chop 1/2 cup fresh parsley and 2 tablespoons fresh mint if using, and crumble 3/4 cup feta.

4. Make the dressing by whisking together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice (about 1 large lemon), 1 tablespoon red wine vinegar if using, 1 teaspoon dried oregano or 1 tablespoon fresh chopped, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you like heat.

5. Put the cooled couscous in a large mixing bowl; add the cucumber, tomatoes, red onion, parsley, mint if using, and most of the feta but save a little for garnish.

6. Pour the dressing over the couscous mixture and toss gently to combine, taste and adjust salt, pepper or lemon if needed.

7. Let it sit at room temperature for 20 to 30 minutes so flavors meld, or chill for at least 1 hour if you want it cold; give it another toss before serving and top with the remaining feta.

8. Serve at room temperature or chilled, and if making ahead store covered in the fridge up to 3 days; bring back to room temp or add a squeeze more lemon and a splash of olive oil before serving if it seems dry.

Equipment Needed

1. Medium saucepan with lid
2. Rimmed baking sheet or large shallow pan to cool the couscous youll need this so it doesnt steam the veggies
3. Large mixing bowl
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Small bowl and whisk for the dressing
7. Wooden spoon or silicone spatula for stirring
8. Fork for fluffing and tossing, plus a spoon to serve

FAQ

Pearl Couscous Salad With Cucumbers, Tomatoes, And Feta Recipe Substitutions and Variations

• Pearl couscous: swap for quinoa or orzo. Quinoa is gluten free and gives a nuttier, fluffier bite; cook 1 1/2 cups quinoa with about 3 cups liquid until fluffy. Orzo keeps that pasta-like chew — use the same dry amount and boil like regular pasta, then drain.
• Feta cheese: use tangy goat cheese or ricotta salata. Goat cheese melts into creamy pockets so you might want a little less, ricotta salata crumbles like feta but is milder and less salty.
• English cucumber: replace with diced bell pepper or zucchini. Bell pepper adds crunch and sweetness, zucchini gives a mild, similar water content (salt and drain if it seems too wet).
• Fresh lemon juice: swap for fresh lime juice or a splash of white wine vinegar. Use lime 1:1 for lemon, or start with half the vinegar amount and taste, since vinegars can be sharper.

Pro Tips

– Toast the couscous for real flavor, then spread it out to cool so it stops steaming the veggies. If you skip that it gets mushy fast. If making ahead chill it, then fluff and give it a squeeze more lemon and a splash of oil before serving if it seems dry.

– Season in layers and taste as you go. Feta brings salt, so start light with salt in the dressing and adjust later, cause once it is over salted you cant take it back.

– Stop the salad from turning watery: seed or pat the tomatoes dry and press excess moisture from the cucumber with a towel or a quick salt and drain trick. Cut everything into similar sized pieces so every bite is balanced.

– Make the dressing in a jar and shake it up, not just a quick stir, it emulsifies better and clings to the couscous. Save a bit of dressing and some crumbled feta to toss on right before serving and add herbs at the last minute so they stay bright.