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.
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.
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
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.
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.
Sauté garlic and onion in a large saucepan or small pot over medium high heat until the onion is translucent and starting to brown.
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.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.
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.
Dressing – Shake the ingredients together in a jar.
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!
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, and Moroccan Lamb backstraps . 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!).
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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Pearl Couscous Salad
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:
Nutrition Information:
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
Wild Rice Salad <– reader fave!
Everybody’s favourite Macaroni Salad
Browse all Pasta Salads and Rice Salad
Life of Dozer
Teamwork! 😂 (Dozer on the left with this friend Aggie on the right!)
Made this tonight. Was really outstanding
I was hesitant to try this but I’m trying to push myself to try new thing. We had some lamb tenderloins so made the Morrocan lamb and had this as a side.
OMG this was amazing! I’m now going to try squeeze this in as a side in all my food!
My husband is not a fan of coriander or dill so I made it without and still amazing!
The ratio of the dressing is perfect and is not overpowering the other ingredients. I overcooked the couscous a little bit but this recipe is very forgiving. The greens balanced the taste.
This one is a keeper!
I usually make an orozo salad similar to this, but forget it now, this blew that outta the water. Do yourself a favor and start with a double batch;) This is absolutely delicious!!!
OMG, this is sooooo yummy!!!! I usually make an orozo salad similar to this, but forget it now, this blew that outta the water. Do yourself a favor and start with a double batch;)
I have made a variation of this recipe before. It’s delicious. But now I’m pre-diabetic and have to limit my carbs. Can I use quinoa instead of couscous? Or what is the best substitute for couscous?
Thank you for this wonderful recipe❤️ it turned out delicious.
I’ve made this 4 times in the last 3 weeks, it is SO good and fresh! Everyone has loved it.
I sub 1 English Cucumber instead of 2 cucumbers, and probably about double the herbs.
I pair it with Shawarma chicken and some Tzatziki – so delicious.
Thanks for sharing such tastiness!
Just made this! So yummy. Zing of fresh herbs goes beautifully with the soft cous cous and Lemony dressing. Family love it. Another winner Nagi. Thank you.
Love this recipe. I add half cup of pomegranate arils. Gives it a crunch and another dimension of flavour. Thankyou for your amazing recipes
Delicious! So light and refreshing and flavorful!
I’ve made this many times and it’s super hearty, tasty and lasts for days. I always add feta, and I add chickpeas to the leftovers to turn them into a stand alone meal. And although I rarely go against Nagi’s advice, I think this salad actually tastes better when made the day before you plan to serve it – including adding the dressing. Seems to allow the flavours to develop and be absorbed by the couscous.
Thanks for this tip because I was thinking of making it on Friday night for a picnic on Saturday and wondering if it doesn’t go too soggy 🙂 Will definitely do that now 🙂
I loved the texture of the couscous. It was perfect for the salad. It was a nice change from other grains and legumes that I use. Thanks for a great recipe.
Love pearl cous cous! Tried this recipe tonight and it was amazing. All the freshness of the herbs were beautiful and it was well paired with the fish my husband speared. They only thing that the family asked was to add some feta to it. 🙂
Wow, this was a star alongside your Greek lemon potatoes and lamb shoulder for Easter Sunday. We have made again, (as soon as first batch finished) to take camping and it will accompany salmon fillets with some of the leftover dill! So delicious 😋
I’ve made this many times and I’m finally leaving a review because it’s just so good! I love the bright lemony flavour of the dressing. My husband has been known to eat the leftovers straight out of the bowl the next day.
I have made this a few times now and the version from your Book with halloumi. The family were hesitant but they devoured it. Definitely a family favourite and a great salad to take to gatherings.
This recipe is a keeper! I’ve made it at least 5x and my kids gobble it up. Love the extra step of sautéing the couscous with garlic/onion. Makes a noticeable difference in flavor.
I have never been a fan of couscous, but this recipe is simply to enjoy it! The combination of couscous, greens and dressing is perfect! Thank you!
loved it i used half a cup less liquid and used 3 chicken oxo cubes it is perfect unfortunately pearl couscous not the same price in coles in fact quite expensive
This is one of my most popular salads, best flavour, presents well and everyone loves it.
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?