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Experience the magic of the Mediterranean with this Israeli Pearl Couscous Salad recipe that’s equal parts nutritious and delicious. Featuring plump pearled couscous, garden-fresh veggies, crumbled feta cheese, and a tantalizing lemon dressing, this dish transforms simple ingredients into a easy-to-make, crowd-pleasing salad that’s perfect for any occasion.

“What a delicious salad, and not difficult to make! We had extra lemon at the table – my favourite flavour, and served it with homemade pita crisps and grilled steak for the meat eaters. Looking forward to leftovers. Thanks for a great recipe!”

– VIVIAN
Overhead photo of Israeli couscous with sun-dried tomatoes, arugula and chickpeas in a large white bowl with a jar of lemon vinaigrette next to the bowl.

Update: This recipe was originally published in August 2015. I made updates to the post below to include more information about making the best Mediterranean couscous at home.

Hi, friends! Today you are in for a total feast for both your eyes and your tastebuds! I may be biased, but this creamy, dreamy salad is bursting with deliciously fresh and fabulous flavors. And, I have a pretty good feeling it’s going to become your new favorite summer side dish.

About this pearl couscous salad

This Israeli couscous salad recipe is chock-full of dianty, tender pearls of couscous, chewy sun-dried tomatoes, plump chickpeas, peppery arugula, rich crumbled feta, delicate scallions, fragrant fresh herbs and crunchy toasted pine nuts. It’s generously drizzled and tossed with a zippy, tangy vinaigrette featuring bright flavors such as tart lemon, pungent garlic, bold dijon and sweet honey. Essentially, this couscous salads is a beautifully delicious symphony of stellar flavors and scrumptious textures. It’s light and fresh, yet savory and satisfying, and downright delicious to eat!

Plus, this Mediterranean pearled couscous is is insanely versatile. It makes a hearty salad, light side or delicious vegetarian meal. Or, you can load it up with succulent shrimp, shredded chicken, sliced steak or flaked fish and serve it as a substantial main meal. Just don’t forget to save the leftovers for lunch the next day, because this pearled couscous dish packs up beautifully!

If you’re looking for more marvelous Mediterranean recipes, be sure to try these fan-favorites next: Mediterranean Chickpea Salad, Mediterranean Pasta Recipe with Chicken, Oregano Chicken Mediterranean Zucchini Noodle Bowl, and my favorite Falafel Ball recipe.

Why you’ll love this recipe!

TL;DR? Get the details about this light and fresh, yet creamy Israeli couscous recipe below:

  • Amazing Taste – Featuring tender pearls, chewy sun dry tomatoes, crumbled cheese, and a zippy lemon dressing, this recipe with pearl couscous is deliciously balanced with bright flavors and delightful textures.
  • Quick and Easy – This Israeli couscous salad requires minimal prep and simple ingredients.
  • Perfect for Meal Prep – This pearled couscous recipe stores great, making it perfect for meal preps.
  • Versatile – Serve this pearl couscous salad as a hearty salad for lunch or an easy side dish to accompany weeknight dinners. Or top this Israeli couscous recipe off with plump grilled scallops, chicken, fish or steak for a light, healthy dinner.
Overhead photo of lemon vinaigrette in a glass jar with a mixing spoon and fresh lemon wedges next to the jar.

What is Israeli couscous?

Israeli couscous – also called pearl couscous, Jerusalem couscous, Ptitim, or Giant couscous – is a variety of small toasted pasta made from semolina or wheat flour and water. Israeli couscous is often inaccurately thought of as a whole grain since it resembles a small rice grain.

Osem food company lays claim to developing pearl couscous in the 1950’s at the request of the then prime minister David Ben-Gurion. During this time, the Israeli government had imposed a period of rationing and rice was scarce. Osem was tasked with devising a starch that was more affordable than rice as a way to feed the influx of immigrants into Israel. Thus, the food company developed Ptitim – a simple wheat paste which was shaped into small granules, dried and then toasted.

Overhead photo of pearled couscous, chickpeas, sun-dried tomatoes, arugula, fresh herbs, pine nuts, and shallots organized in individual bowls on a kitchen counter.

Ingredients for israeli salad with couscous

Bursting with fresh flavors and delicious textures, you’ll never guess this Israeli couscous salad recipe relies on simple ingredients. Here’s what to grab:

  • Pearl Couscous: Chewy, nutty couscous is the star ingredient of the dish. For extra flavor, I prefer to start by toasting the dry couscous in lemon infused oil. However, you can also cook couscous using the pasta method. (Scroll down more information on cooking couscous.) For added nutritional benefits, try using whole grain couscous!
  • Shallots: Finely diced shallots add a mellow, sweet onion flavor to the couscous.
  • Lemon: Both fresh lemon juice and zest are used in this recipe. The zest gives the couscous a bright, zippy flavor; while the juice provides a punch of tangy flavor in the vinaigrette dressing.
  • Sun-dried Tomatoes: Oil-packed sun-dried tomatoes add an intense naturally sweet, luscious flavor and delicious chewy texture.
  • Chickpeas: Also known as garbanzo beans, cooked chickpeas provide a nutty and uniquely satisfying flavor. If you don’t like chickpeas, you can use white beans or kidney beans instead!
  • Arugula: Fresh baby arugula offers an herbaceous, peppery flavor and slightly spicy taste. Baby arugula has a more delicate taste; however, you can use mature arugula instead. (For more leafy green options, see below.)
  • Fresh Herbs: This israeli couscous recipe relies on fresh herbs for a pop of bright, fresh flavor. Scallions add a touch of delicate onion flavor. In addition to the green onions, you need ½ cup of your favorite fresh herbs. I recommend dill, basil and chives; however, you can use just one herb if desired. Or, you can use a combination of your favorites. Need help? Check out this article on using fresh herbs in the kitchen.
  • Cheese: Crumbly feta cheese provides a rich, tangy, slightly buttery and salty flavor. You can use crumbled or diced feta in this recipe. (For more cheese options, see below.)
  • Dressing: A pantry-friendly homemade lemon vinaigrette delivers the perfect zippy, slightly sweet finishing touch!

Recipe variations

This couscous salad is endlessly customizable. I encourage you to get in the kitchen and make this recipe your own. Below are some ideas to inspire:

  • Leafy Greens: Arugula not your thing? Try using mixed greens, watercress, baby spinach or a spring mix instead.
  • Avocado: Creamy, rich avocado is my all-time favorite addition to this salad! If you are looking to add an incredibly delicious, buttery flavor – try avocado.
  • Garden Fresh Vegetables: Want to boost the nutritional value and add texture? Try throwing in fresh corn, diced red peppers, grated zucchini, chopped cucumber or halved cherry tomatoes.
  • Marinated Vegetables: Flavorful marinated vegetables are a wonderful way to add rich, luxurious flavor. Add in artichoke hearts, roasted red peppers, or my personal favorite – marinated mushrooms.
  • Dried Fruit: Chewy dried fruits are a fantastic way to add more texture. Dried cranberries, apricots, cherries, or golden raisins are all great options.
  • Herbs: While fresh dill, basil and chives are my favorite trio, fresh mint, parsley or cilantro are delicious too.
  • Nuts: I personally love toasted pine nuts in this dish. However, pistachios, hazelnuts and almonds work as well.
  • Cheese: Not into feta? Freshly grated parmesan cheese, mozzarella pearls, or grated aged gouda can also be used.
  • Protein: Looking to turn this recipe with pearl couscous into a main meal? Try adding in poached shrimp, rotisserie chicken, seared ahi tuna, seared salmon, tofu, or sea scallops grilled.
Overhead photo of Israeli couscous salad with pearled couscous, sun dried tomatoes, feta cheese, and arugula in a large mixing bowl - before being mixed together.

How to make israeli pearl couscous salad

Couscous is incredibly fast to prepare and simple to make! In just 30 minutes or less you can get this Israeli couscous recipe cooked and on the table. Here’s how:

  1. Prepare the dressing: Combine the oil, garlic, Dijon, honey, lemon juice and zest in a small bowl or a mason jar. Season with kosher salt and pepper. Whisk or shake until well combined.
  2. Infuse oil: Heat oil in a saucepan over medium-low heat. Add the shallots and zest. Let the flavors infuse for 2-3 minutes.
  3. Toast and cook couscous: Stir in the couscous. Toast, stirring, until the couscous is fragrant. Add in the stock and season with a generous pinch of salt and pepper. Bring contents to a rapid simmer, then immediately reduce heat to a low. Cover the pan and cook for 10-12 minutes, until the couscous is tender. Remove from heat.
  4. Stir in tomato oil & cover: Remove cover from couscous. Add the sun-dried tomato oil and stir to combine. Replace cover and set aside, for about 3-5 minutes. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
  5. Add dressing: Add half the dressing to the couscous and toss well to combine. Set aside to cool completely.
  6. Toss couscous: Once the couscous is cool, add the chickpeas, arugula, green onions, herbs, and feta cheese. Toss the pearled couscous to combine and add the remaining dressing before adjusting to taste.
  7. Optional – chill: Cover the bowl of Israeli pearl couscous and refrigerate for 1 hour.
  8. Serve pearled couscous recipe: Sprinkle pine nuts over the couscous and enjoy.

Expert tips for the best success!

  • Toast the couscous. Be sure to toast the dry couscous pearls before cooking to enhance its nutty flavor. Don’t worry, this step is built right into the recipe for you.
  • Use stock or broth. Cook the couscous in flavorful broth as opposed to plain water to infuse more taste into the pearls.
  • Don’t overcook the couscous. Follow the recipe instructions and cook until just al dente and tender.
  • Don’t skip the vibrant dressing. The lemon-based vinaigrette dressing ties all the ingredients together, so don’t skip it!
  • Toss warm couscous with dressing. For optimal flavor, be sure to toss the cooked pearl couscous with some of the lemon dressing before setting aside to cool. Warm couscous will soak up the flavors much better than cool pearls.
  • Let flavored couscous cool before tossing salad. For the best texture, let the cooked and dressed couscous cool completely before mixing with the other salad ingredients.
  • Don’t forget the herbs. Fresh herbs, like dill and basil, add brightness and elevate the overall flavor profile.
  • Experiment with different salad add-ins. This couscous recipe is a wonderful way to either use up whatever fresh or roasted veggies you have hanging out in your kitchen. Get creative in the kitchen and try different mix-ins, like olives, dried fruits, and/or crunchy vegetables to create your own unique version of this pearled couscous salad.
  • Garnish it! Don’t forget, you eat with your eyes first. So be sure to garnish this salad recipe with pearl couscous thoughtfully before serving.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.

Overhead photo collage of how to make pearl couscous recipe step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s the difference between couscous and pearl couscous?

While both regular, or true couscous and couscous pearl are made from semolina flour and water, they are not the same thing. Make sure you use the pearl variety in this israeli couscous recipe. 

  • True couscous is hand shaped. It’s irregular in shape and smaller in size with a slightly coarse, yet tender texture.
  • In contrast, pearl couscous is produced by a machine. The balls of dough are perfectly uniform in shape and much bigger in size. The tiny pearls of Israeli couscous have a soft and chewy texture.

Where to buy pearled couscous?

Dry Israeli couscous is easy to find at major grocery stores. You can typically locate it in the pasta or rice aisle. However, you can also find in the International food aisle.

Do I need to rinse couscous before cooking?

No. Unlike grains, such as rice, quinoa or barley, couscous pearls do not need to be rinsed with water before cooking. Rinsing is used to remove excess starches from grains; however, couscous is a type of pasta and doesn’t contain many free starches.

Therefore, you don’t need to rise the pearl pasta (or any!) before preparing this salad recipe with pearl couscous.

How to cook couscous pearls?

There are two different ways to cook Israeli couscous. It can be cooked as a pasta, or it can be cooked similar to a grain, such as rice and barley. While the former is a wonderful, easy method, I prefer the latter for more flavor!

  • Pasta method: Cook 1 cup of dry couscous in a large pot filled with boiling water or broth. Cook until the couscous is al dente. Drain the couscous well and use as desired.
  • Grain method: This method produces the most flavorful, fluffy couscous! Toast 1 cup of dry couscous in oil or butter in a pot on the stove top. Then, add 1 ¼ to 1 ½ cups of water or broth before covering the pot.  Simmer until the couscous is perfectly tender. Fluff the couscous and use as desired.

How long to cook giant couscous?

The precise length of time Israeli couscous takes to cook will depend upon your method of preparation. Boiled couscous takes approximately 8 minutes to cook until al dente, while the grain method of cooking takes approximately 12 minutes.

Can you make this Israeli couscous salad recipe in advance?

You can make this couscous recipe ahead of time! It’s the perfect make ahead dish since it keeps beautifully in the refrigerator. It’s a wonderful option for meal preps, easy lunches, picnics, potlucks and outdoor parties!

While you can enjoy this couscous right away at room temperature, I personally think it tastes better as the flavors have had a chance to develop and marry.

To make ahead: Store this israeli couscous recipe in an airtight container. Then, place in the refrigerator for up to 5 days. If the couscous seems dry after storage, stir in a little bit of lemon juice or olive oil. And if the flavor feels flat, add more fresh herbs to brighten everything up.

Overhead photo of a pearl couscous salad with lemon dressing in a white bowl.

Serving recipes with pearl couscous

You can serve this recipe for pearl couscous at room temperature or cold, straight from the fridge. This flavorful dish is incredibly versatile as well. You can enjoy Israeli couscous as a hearty salad, easy side dish, or add protein and serve it as a lighter main meal.

Classic serving suggestions

  • Mediterranean Feast: Serve the couscous salad as a part of a Greek themed spread with dishes like avocado hummus, olives, apple cider vinegar pickled onions, marinated grape tomatoes, and pita chips.
  • Summer Picnic Star: Chill the Israeli pearl couscous salad and serve it in a large beautiful bowl as a vibrant, refreshing side disg that’s perfect for barbecues, picnics, and potlucks. Be sure to garnish the top with fresh herbs and extra feta before serving.
  • Dinner Match: Pair this delightfully delicious pearled couscous with grilled chicken or lamb and Greek potato wedges for a Mediterranean-inspired meal.
  • Fantastical Fish Dinner: Pair the couscous dish with baked flakey white fish. The zesty lemon flavors of this salad complement the delicate taste of seafood wonderfully.

Unique serving ideas

  • Couscous Stuffed Tomatoes: Hollow out large ripe tomatoes and stuff them with this pearl couscous salad. Bake until the tomatoes are tender for a beautiful and flavorful dish.
  • Loaded Lunch Bowl: Pair Israeli couscous salad with this greek chicken hummus bowl for a satisfying Mediterranean lunch option.
  • Wrap Delight: Use the salad as a filling for flour tortilla wraps or pita pockets. Add some poached chicken or baked falafels and you’ve got a portable, flavor-packed lunch that’s perfect for on-the-go.
  • Brunch Companion: While it may sound odd, I love to include this recipe with pearl couscous on a brunch spread, alongside items like aparagus frittatas, Spanish potato frittatas, or crustless quiches. The light and flavorful nature of this dish complements rich traditional brunch dishes fantastically.

storing leftovers

  • Storing: Be sure to allow the pearled couscous salad to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. The good news: I actually think the salad tastes better the next day sit the flavors have had a chance to deepen.
  • Storage tip: If possible, keep the vinaigrette dressing separate from the salad until ready to serve. (With the exception of tossing the warm couscous in the dressing. Don’t skip that part.) But storing the extra dressing separately will prevent the couscous from becoming too soggy and will help maintain the texture of the vegetables.
  • Freezing this couscous salad is not recommended due to feta cheese and fresh herbs.
Close-up photo of an Israeli pearl couscous salad with chickpeas, arugula, sun dried tomatoes, lemon, and fresh herbs.

And there you have it! You’re just 30 minutes away from this blissfully delicious pearl couscous salad recipe. Say ta-ta to boring and bland salads of the past and hello to fresh, vibrant Mediterranean goodness. Cheers!

Cheyanne

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More recipes for that use couscous!

Overhead landscape photo of a bowl of Israeli salad with couscous, sun-dried tomatoes, arugula and chickpeas with a jar of lemon vinaigrette next to the salad.

Israeli Pearl Couscous Salad

5 from 11 votes
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 servings
Experience the magic of the Mediterranean with this Israeli Pearl Couscous Salad that's equal parts nutritious and delicious. Featuring plump pearled couscous, garden-fresh veggies, crumbled feta cheese, and a tantalizing lemon dressing, this recipe transforms simple ingredients into a easy-to-make, crowd-pleasing salad that's perfect for any occasion.

Equipment

  • 1 Medium Saucepan
  • 2 Mixing Bowls

Ingredients 

Pearl Couscous Salad

  • 2 ½ TBS Olive Oil
  • 2 medium shallots – finely diced (about 1/3 heaping cup)
  • 2 large Lemons – zested & juiced (1/4 cup juice) (1 TBS & ½ tsp Zest – DIVIDED)
  • 1 ½ Cups Israeli Pearl Couscous
  • 1 ¾ Cups Stock or Water
  • 1 (8 ounce) Jar Oil-Packed Julienne Sun-Dried Tomatoes – drained & 2 TBS Oil reserved
  • 1 (14 ounce) can Chickpeas – drained & rinsed
  • 3 ounces Baby Arugula – or more to taste
  • 3 large Green Onions – thinly sliced
  • 6 ounces Feta Cheese – crumbled
  • ½ Cup Fresh Herbs – chopped (Dill, Basil, Parsley, Chives, Cilantro, Mint) (SEE NOTES)
  • 3 TBS Toasted Pine Nuts (SEE NOTES)
  • to taste Kosher Salt and Ground Black Pepper

Salad Dressing

  • ¼ Cup Extra Virgin Olive Oil
  • 1 small clove Garlic – minced
  • 1 tsp EACH: Dijon Mustard and Honey
  • Optional For Serving: Lemon Wedges, Microgreens, Pita Bread or Naan Bread

Instructions

  • Prepare the Salad Dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ cup fresh lemon juice, a scant ½ teaspoon zest, ¼ teaspoon kosher salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
  • Infuse Olive Oil with Shallots and Lemon Zest: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping tablespoon of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
  • Cook Pearled Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant.
    Add in the stock, season with a generous pinch of salt and pepper and stir to combine. Then, increase the heat to medium-high and bring the contents to a rapid simmer. Once simmering, immediately reduce heat to a low.
    Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and the liquid is almost all absorbed. Immediately remove the pan from the heat.
  • Stir in Tomato Oil, Cover and Steam Couscous: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
  • Add SOME of the Salad Dressing: Add half of the dressing (about ¼ cup) to the slightly warm couscous and toss well to combine. Then set the bowl aside and let the couscous cool completely to room temperature.
    (Note: Warm couscous soaks up the dressing better, so be sure to dress the couscous while it is still warm. Then be sure to let it cool completely before making the salad so it doesn't wilt the other salad ingredients.)
  • Toss Couscous with Remaining Salad Ingredients: Once the couscous is cooled, add the sun dried tomatoes, chickpeas, arugula, green onions, herbs and half the feta cheese. Use two large spoons to toss the ingredients until well combined.
    Taste the couscous salad and adjust for seasoning with salt, pepper, and/or more salad dressing as needed.
    (Optional: If you are making this ahead, stop before you add more salad dressing. Cover the salad and store it in the refrigerator. Adjust the taste just before serving.)
  • Serve Israeli Pearled Couscous Salad: Sprinkle the remaining feta cheese and toasted pine nuts all over the couscous salad and serve with lemon wedges on the side. Enjoy!

Notes

  1. Fresh Herbs: Use your favorite combination of fresh herbs. I personally love dill, basil and chives in this.
  2. Couscous cooking liquid: For the most flavor, I highly recommend you use chicken stock, vegetable stock or good-quality chicken broth.
  3. Dressing: The dressing can be made at up 3 days in advance and stored in an airtight container in the refrigerator.
  4. How to toast pine nuts: Heat a large (dry) skillet over medium heat. Add the pine nuts and cook, stirring frequently, until the nuts are lightly golden in color, about 2-3 minutes. Transfer to a plate to cool.
  5. Make ahead: This salad is delicious when eaten straight away. However, you can also make the salad in advance! Cover it and refrigerate for at least 1 hour to allow the flavors to develop and marry. Do not add the herbs, nuts or cheese until right before serving. The couscous will continue to absorb the dressing as it sits. Add more dressing, extra virgin olive oil, or lemon juice and stir well just before serving to bring it back to life and remove ‘clumps’
  6. Storage: Couscous will keep well stored in an airtight container in the refrigerator for up to 5 days.
  7. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  8. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
     
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 321kcal    Carbohydrates: 31g    Protein: 9g    Fat: 19g    Saturated Fat: 5g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 10g    Cholesterol: 19mg    Sodium: 254mg    Potassium: 239mg    Fiber: 3g    Sugar: 2g    Vitamin A: 760IU    Vitamin C: 23mg    Calcium: 152mg    Iron: 2mg

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