5.0 from 9 votes
Mediterranean Pearled Couscous Salad
This Pearled Couscous Salad is a bright and fresh side dish or meatless main dish that's perfect for weeknight dinner or easy summer entertaining.Inspired by my Chickpea and Feta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 to 8 as a side dish
Calories: 325 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup pearled (Israeli) couscous
- 5 tablespoons plus 2 teaspoons extra-virgin olive oil , divided
- 1 -1/4 cups water
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic , minced
- 1 large shallot , chopped (about 1/4 cup)
- 1/2 teaspoon kosher salt , plus additional, to taste
- 1/2 teaspoon freshly ground black pepper , plus additional, to taste
- 15 ounce can chickpeas , rinsed and drained (or equivalent amount dried chickpeas, cooked)
- 1 cup quartered cherry tomatoes
- 1/3 cup halved kalamata olives
- 1/2 cup roughly chopped baby arugula
- 1/4 cup chopped fresh basil
- 1/2 cup crumbled feta (I use French), plus additional for serving
Instructions
- Heat 2 teaspoons oil in a saucepan over medium-high heat. Add couscous and cook, stirring, until toasted, about 4 minutes. Add water and a pinch of salt and bring to a boil. Cover, lower heat, and simmer until water is absorbed and couscous is al dente, about 8-10 minutes.
- While couscous is cooking, whisk together remaining 5 tablespoons extra virgin olive oil, lemon juice and zest, garlic, shallot, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl.
- Add warm, cooked couscous and stir to coat. Stir in chickpeas and tomatoes. Let stand 10 minutes.
- Add olives, baby arugula, and basil. Gently fold in crumbled Feta and season to taste with salt and pepper.
- Serve with a little additional Feta crumbled over the salad on the platter, if desired. Salad is best enjoyed at room temperature.
Cup of Yum
Notes
- The salad is easily made a day in advance of serving, through addition of the olives, and stored, covered, in the refrigerator. If making ahead, the flavors of the vinaigrette will really have a chance to soak into the couscous. For best results, return to room temperature and hold arugula, basil, and Feta to add shortly before serving.
- Almost all pearled couscous brands I've used cook in the time indicated in this recipe. BUT, I recently bought a box that called for 15-20 minutes of simmering. I was surprised, but this particular brand really did need the extra time. If your package directions differ significantly in terms of cooking time, follow those guidelines and proceed with the recipe to assemble the salad as written.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
655mg
(27%)
Potassium
231mg
(7%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
305IU
(6%)
Vitamin C
9.8mg
(11%)
Calcium
104mg
(10%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6to 8 as a side dish
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 655mg | 27% |
| Potassium | 231mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.