Mediterranean Israeli (Pearl) Couscous Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Cooling time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
333 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Israeli (Pearl) Couscous Salad
Description
The Mediterranean Israeli (Pearl) Couscous Salad features Israeli couscous toasted briefly in olive oil, then simmered until tender. Tossed with a dressing made from lemon juice, olive oil, and garlic, the couscous develops bright and savory notes. The salad includes crumbled feta cheese for creaminess and salty depth, halved kalamata olives for briny accents, fresh cherry tomatoes and diced cucumber for juiciness and crunch, and diced red onion for sharpness. Fresh chopped herbs like mint, parsley, basil, or dill add fragrance.
The combination results in a dish that balances textures and flavors: chewy couscous, creamy feta, crisp vegetables, and aromatic herbs. This salad fits well as a side dish to Mediterranean mains like grilled chicken, halloumi, or shrimp, or can be served as a light meal by adding chickpeas or other protein.
The salad keeps well refrigerated up to two days, but vegetables may soften after extended storage. Feta can be substituted with fresh mozzarella if desired. Toasted pine nuts add optional crunch and flavor. Allowing the couscous to cool in the dressing enhances melding of flavors before adding vegetables.
Ingredients
- 8 oz. Israeli couscous aka 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 tomato halved (about 1 cup
- 2 cups cucumber from about 1 large cucumber, peeled and/or seeded if desired, diced
- ½ cup red onion from about one half of a medium onion, diced
- ¼ - ½ cup fresh herbs mint, parsley, basil, and/or dill work well here, chopped
- kosher salt as needed
- black pepper as needed
- 2 tablespoons pine nuts optional, toasted
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
- Make the salad up to 2 days ahead; keep refrigerated to maintain freshness though vegetables soften over time.
- Add cooked chickpeas to increase protein and make the salad more substantial as a meal.
- Substitute fresh mozzarella for feta if preferred.
- Incorporate toasted pine nuts for extra texture and flavor.
- Serve chilled as a side or with grilled meats or halloumi to complete a Mediterranean meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 583mg | 24% |
| Potassium | 372mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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