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. 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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 all of the Jamaica dishes from last week, they were terrific! What a wonderful meal, our guests give it 10 out of 10.
I LOVE HEARING THAT! Thanks for letting me know Pat 🙂 N x
Love this so much! I always add feta which is an amazing addition. I could eat this on its own for days. Thanks Nagi 😊
YES to feta. Always! 🙂 PS I can eat this on its own for days too – N x
To all the negative comments saying this is cultural appropriation and getting hissy pissy about it. I assume it’s called Israeli couscous salad because she uses “Israeli couscous” which is a type of couscous…. She’s not claiming this is an Israeli salad…..
Thank you Georgia 🙂
It’s not Israeli at all.
Shame on you for ignoring all the comments that have educated you on what the dish actually is and where it comes from.
Well,Yotam Ottolenghi surely is Jewish – this is one of his best known dishes. No, it is not an ‘Israeli salad’ but it does use what most people call Israeli couscous . . . . and it is very well known in that country !
It’s using Israeli couscous.
I’m not ignoring the comments. I choose not to get drawn into a political debate because I explain the post why it is (was) called an Israeli couscous salad.
This is my all-time favourite salad. Love it with feta crumbled on top. So good!!
Dear Nagi The video shows adding green onions to the couscous but the recipe doesnt
Which one is correct?
Holy Cannoli this was so good! I made exactly as written but used agave instead of sugar in the dressing because I didnt feel like opening a new package of sugar for only 1 tsp. I can’t wait for leftovers tomorrow!
An easy, quick recipe, added a few chunks of mango. Delicious light and tangy.
So disappointed with the naming of this salad. Cultural misappropriation at its finest.
First Israel took their land then they came after their culture… please rename this salad…Nagi!
Keep your comments to the political pages This about food and not woke ravings . If you are in need of a discussion on who has r ights to certain countries . Speak with me . I was a refugee from Prussia and our homeland was given by the Russians to Poland . So all this political drivel is for those who never experienced upheaval Lets live in peace were ever you live
BRAVO!!!
The quantities listed need some clarification. The amount of couscous is given as “8 oz. /1.5 cups” Eight ounces is one cup, not a cup and a half.
This may have been answered, but 1 1/2 c of the cous cous equals 8oz.
I eat a lot of salads and sometimes get sick of my usuals. This is a perfect salad to throw into rotation. Such a quick, easy, delicious recipe! 10/10!
I agree Sarah! It’s always fun to have something a bit different to swap in every now and then! N x
Made this salad with leftover cabbage & spring onions from Changs noodle salad (sans dressing), threw in some feta as it was what I had on hand) and it was delicious. Am doing the salad (original as written) again tonight and I know I will love it!
Sounds delicious but please note that it is neither couscous nor Israeli: it is known in North Africa as Berkoukess, in Sardinia and Sicily as Fregola and in East Jerusalem and Gazza as Meftoul…no one thought of putting a nationality against it because it just is what it is…this is another ruby attempt at cultural misappropriation…first Israel took their land then they came after their culture…
Couldn’t agree more Babass, this site is one of my favourites to find recipes on and it’s disappointing to see this. The illegal occupation of Palestine doesn’t just include the theft of land and resources, it also includes the appropriation of food and other deeply-rooted cultural objects. Colonisation knows that if you remove a people from their culture, you completely dehumanise them. Sad! The same people who have no issue with Israel now and praise their food and entertainment are somehow mind-bogglingly the same who are against Russia’s invasion of Ukraine and the Nazis occupation of Germany. You must be against all injustice or it doesn’t count!
I really love this salad. Made it several times. Anything with dill and cilantro gets my attention. I cut down on the couscous to limit the carbs and eat if for days.
This salad was even better the next day. Perfect for an Aussie summer.
Thanks Sandra! N x
I made this for a get together today. It was delicious and I am looking forward to polishing off the leftovers. The lemon dressing really makes the salad.
Great recipe for lemon dressing!
zesty delicious dressing!
So delicious and try with a little goat cheese or feta on top for another flavour bomb
QUESTION: Prepared the couscous today for serving tomorrow. It did become sticky as it cooled. Gonna do final prep with vegetables before serving tomorrow. Should I put the dressing on today before refrigerating the pre-cooked couscous?
Any thoughts on this.
I found a cous cous recipe recently that recommended you quickly fry the cous cous in oil after it’s cooked and it worked perfectly!
About 1 tbsp of oil over medium heat for ~2 cups of freshly cooked cous cous and fry for 1 minute before cooling.
Dress at the last minute to avoid slimy spinach.