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!)
Excellent accompaniment with rainbow trout.
Perfect!
Hi Nagi, I moved house and I have a beautiful big butlers pantry now that I can see everything I have and I found I had two boxes of normal couscous. Do you think it would be ok to use normal as opposed to Israeli couscous? What do you think.
You definitely could Marlene, however I would use a 1:1 ratio of boiling water to couscous. I usually boil the water in a jug and add it to a bowl of couscous and cover with a plate. Let it sit for 5 minutes and then fluff it with a fork.
How is the Israeli Couscous different from Tapioca? Can i use it instead?
I love your recipes and often make them for my family here in South Africa.
This is a really fresh tasting and delicious salad! This was my first time cooking Israeli couscous, and I absolutely love it. I love the combination of tastes and textures. The only tweak I think I might make in future would be a little more lemon juice and a little less black pepper. I served it with your Chicken Shawarma….also delicious and so, so tender.
Love that you enjoyed this Paula! Thanks for letting me know – N x
This looks so lovely!!! It ‘s hard to get giant couscous in Luxembourg, so I sometimes use orzo pasta instead. I think that could also work in this recipe 🙂 Thanks for the inspiration!
Ohh! I do that too, all the time 🙂 They are practically the same size! N x
Delicious and easy! I used regular couscous and prepared it using directions on the box. The salad turned out delicious – perfect healthy summer meal. Thank you!! 😊👌
Love hearing that Esther! Thanks for sharing your feedback! N x ❤️
So good!! The only things I did differently were I rinsed the couscous as I always do with any other pasta I am using in a salad and I used mint instead of dill. Took to a pool party and it was a huge hit!!
Thank You!
Good tip on the washing. Thanks.
Love hearing that Stephanie! Thanks for sharing your feedback! N x ❤
Having this again tonight with Roast Pork. Love the Israeli Salad. Your Roast Pork reminder came just in time as I felt Pork would be the go for tonight and a perfect partnering with the salad.
I watched the video and read the description but I want to be 100% certain – no need to bring the water/stock up to a boil before covering, right?
Hi Jenna! That’s right, pop the lid on then bring it up to a simmer 🙂 N xx
This recipe is perfect. Nothing needs changing. It was just delicious. Many thanks to you, Nagi!
I found your recipe on Facebook. I’d been hankering for some good Tabouli after I ate a mediocre version in a restaurant. I was afraid I’d be eating yours for days on end, but my daughter and BF have loved it so much, I haven’t gotten very much! It is so delicious and light. I can see making it over and over! Note: written recipe says cooking couscous 10 minutes. Video, 15 minutes.
I’m so pleased you enjoyed this Fran! Thanks for letting me know! N x
Of all the veggies available in the world, there’s only one that both my husband and I really hate to eat – cucumber! Is there anything else I can substitute for the cucumber in this recipe? Thanks Nagi.
How about zucchini or yellow squash?
Hi Jayne! Hmm, let me think. It will still be nice if you leave it out but I’d probably add one more veg into it. Maybe something like steamed beans or asparagus then chopped into small pieces? Just something with a bit of crunch would be nice!
I decided to go out on a limb and use cannolini beans instead of cucumber. It tasted great and we are now fans of pearl couscous. Another great Recipetin Eats meal – thanks!
YUM!!!
My first time using Israeli couscous! This is a great recipe! Even my best chef friend loved it. We discussed adding pine nuts. She suggested toasting the pine nuts first. I guess that means I will be making it again!
That’s so terrific to hear Nora!!!! Thank you were sharing your feedback – N x ❤️
Oh so delicious! I made this to accompany a shakshouka recipe i found and it was a great meal. I used parsley instead of cilantro. And easy/fast to make as well. Going to make this for my mom when she is in town.
WHOOT! So great to hear that Lil, thanks for letting me know! N x ❤️
Hi! How do you think this recipe would be using quinoa (for those of us who avoid gluten)?
Thank you!
Did you try it with the quinoa?
I think DELISH!!! N xx
I adore pearl cous cous/israeli cous cous/giant cous cous! it is my favourite when I want to bulk up my salads! this looks absolutely delicious! i would love to add it to a beetroot salad with a little rocket and some feta!
Great minds think alike, I have a recipe coming soon where I use Israeli couscous as a side and did almost exactly that!!! 😂
This was a beautiful and very tasty dish! My family and my guests loved it — definitely putting this in my summer repertoire! I am in the Northeastern part of the USA. New England! And when I was looking for the couscous, found this VERY Italian pasta called “Fregola Sarda”. “Like an Italian take on couscous, fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried and then toasted in a wood-burning oven for nutty, complex flavor.” It was very nice, and Italian so I altered the recipe with purple basil and Italian basil as well as adding fresh pearl mozzarella balls. I omitted the coriander and the dill. The lemon dressing was so very good and I had some scallions and chopped them fine to add to the dressing.
Nagi, I love your recipes and particularly your ‘delivery’. It is both engaging and inspiring! I am a devoted fan and look forward to receiving your posts!!! Love your Dozer, too!
YES it’s a perfect sub! Orzo also works great – actually, any small pasta – even the alphabet ones, ha ha! New England looks like a beautiful part of the states that I have not yet visited 🙂 Thank you for reading, I’m so pleased you enjoy my recipes! N xx
The couscous cooked perfectly and the family really enjoyed this recipe. Thank you.
I’m so pleased to hear that H! thanks for letting me know – N xx
Delicious, I really enjoyed this recipe. This will now be my go to couscous/pasta salad.
Thanks for the compliment Helen! So pleased you enjoyed this 🙂 N x
Interesting meal, looks yumiiii,You know I have never used Israel couscous, do not know why. Thank you for giving us such good ideas and something different is heaps of fun on a plate. Thank you.
Oooh you will love it Vera! It’s basically another type of pasta, the ball shape is fun 🙂 And it’s more slippery than most pastas, so it’s really great for salads!
My husband and I just ate this with your eggplant with yogurt sauce. OMGOSH. This is the most delicious meal! Thank you!
YEE HAAA!!! So happy to hear you enjoyed this Natalie, thanks so much! N xx