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
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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!)
This is such a great salad.
Perfect with lamb kebabs and I love how fresh the flavours are. Just had some leftovers for dinner but warmed for 30 secs in microwave and then crumbled over some Greek feta and it was again awesome. This will be on rotation
Made this salad for dinner last night with the Greek chicken. Absolutely delicious. There is quite a bit left over so for tonight’s dinner I’m adding some cooked peeled prawns so I’ll see how we go!
Like Holly, I also have a salads similar to your couscous. Mine has the spinach, but I also put in, red bell pepper, red onions, Kalamata olives, cherry tomatoes and is dressed with and Italian vinaigrette. I cannot wait to try your version. I love fast cool salads for our hot summer months here in Arizona, which is 3 quarters of the year. Thank you again for all these beautiful recipes that taste as good as they look. ❤️❤️
I make all my pasta-based cold salads by adding the lemon juice to the pasta before it cools down. Instead of a vinaigrette, I use my delicious lemon-infused EVOO and kosher salt only, with fresh-cracked black pepper as needed. I use less salt than is required, so I can finish with Maldon flakes. Otherwise, your ingredients are exactly like my salads, except that I use arugula and red onion and add green bell pepper and kalamata olives … and feta, always feta. Considering that I used to hate feta, now all my salads have turned into some version of Greek salad!
YES. Holly, we are on the same page. I love dousing freshly cooked pasta while hot so it can absorb the flavour!! 🙂 N x
I substituted blanched sugar snaps for cucumber, not a fan of cucumber! So delicious, I will eat all week for lunch with a can of tuna.
Hmmmm!! What a terrific idea to add sugar snaps! 🙂 N x
Could this work with Freekeh? I have a ton of it and struggle to find a use for it.
Hi Nagi – that would be great. Can’t wait. Thank you so much. Janet x
Good morning Nagi, I love the way you cook it’s very inspiring. Love Lucy
Hi Nagi ,even though its winter here ,its a very nice salad .
I love that you cook the couscous with garlic and chicken broth ,loads of flavor there beyond the salad dressing ,will be making it when it get a little warmer here .
Thank you for your inspiring recipes .
That’s commitment, making this in winter!!! Try this same recipe with the same dressing except serve it with warm roasted veg 🙂 DELISH! Nxx
Hi Nagi
I’ve just bought some pearl cous cous today ready for your recipe. It’s a bit cold here in the Uk at the moment but I’m ready and waiting for the warmer weather so I can try it out. Thank you for your great recipes and the explanations. Is there any chance you will be doing any air fryer recipes? Many thanks
Hi Janet! I’d love to move into air fryer recipes, it’s just TIME!! 🙂 I recently had someone in my team who is an air fryer expert and was thinking about starting to expand my existing recipes into air fryer versions, and getting her to test them for me, and convert into air fryer recipes as needed. What do you think?? N xx
A big Yes Please from me. Would love some more ideas for using mine.
Yes please, I would love some (lots) of air fryer recipes!!
yes, yes, yes please Nagi!!! I was given an airfryer for Christmas and it’s so hard to find decent recipes for it. A conversion for some of your most popular recipes would be wonderful!!!
Having trouble finding Pearl Couscous, I wonder if you could possibly substitute Pearl or Pot Barley?
Hmm! I’m not sure what the water to pearl barley ratio is, unfortunately. But you could use risoni/orzo! Just increase the water to 1 1/2 cups (so 3 cups in total, broth + water). N x
Nagi you opened up a world to me! here in Genoa, Italy, there is a type of pasta to add to vegetable minestrone which is called, in dialect, Scucuzzù… and it is your pearly couscous! Mediterranean cuisine and dialects have Arab influences…thanks Nagi, from Federica
It certainly looks like it!!! All the recipes that came up when I googled are in Italian so I can’t check the cooking times, but it looks the same!! N x
it cooks a lot, even twenty minutes, before it is inedible! how nice, on the other side of the world but as friends!
Hi Nagi. I found your eggplant parmegiana recipe online in November and have already made it 5 times for friends and family. Big hit. I live and Spain and can’t get Pearl couscous but will try it with wheat. Sounds delicious for summer, as do all your other pasta salads. My only problem is that I’m alergic to onions and all from that family. But I’ve been cooking all my life without onions and everything comes out alright. Keep up the good work.
Ohhhhh I LOVE that eggplant parm! Honestly I think it’s the dish I make most often when catering for vegetarians at gatherings!:) I’m glad to hear you’ve been able to adapt my recipes without onions. I have a friend who has the same problem and does the same 🙂 N x
Nagi
I would suggest using mint and maybe a little parsley instead of the basil and coriander dill mix
Philip! That’s a brilliant idea. I’ll suggest that! Mint will bring a gorgeous fresh flavour to this 🙂 N x
FYI , Israeli couscous, is toasted pasta in tiny balls, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name in English, it is not a type of couscou.
Couscous is just Farina .
Love your recipes. ❤️
If you read what Nagi wrote you would see that she said that it is pasta. “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.”
Love the background info Etty, thanks for sharing that! N x
Me and my family loves pearl couscous salad! I usually make it when we have barbecue, but it really goes with anything! I also crumble in some feta if one likes a bit of creaminess. Love the idea of chucking in spinach and other greens! Will definitely try this version too! Thanks Nagi!
Funny you mention BBQ, I actually shared this ahead of a fabulous BBQ-ing recipe I am sharing this week! N x
NICE! In fact, VERY NICE!!
I have made a like type salad for tears using the smaller pellet and have been amazed at the numbers of people who do not know about cous cous.
Keep up the good work.
A salad so good it makes people cry?? 😂 SORRY I COULDN’T RESIST 🤭
Yum, I love pearl cous cous and hardly come across any recipes for it. Thank you for creating Nagi! 🙂
Isn’t it the best?? Even if you just cook it up plain with the garlic and onion. I can eat it by the spoonful! (OK sometimes I’ll stir in a good wack of butter 😂)
Love this salad. Have made it several times already this summer. Goes with everything
AGREE!
Heavens! This salad seems to have been on Nagi’s books for ever but just dropped into my box five minutes ago end of January 2023 ! Well, the salad has been a huge favourite forever – have usually followed the Yotam Ottolenghi version with raisins and nuts and a far shorter preparation time . . . love it! I have always known the grain as Israeli or pearl couscous tho’ Ottolenghi himself has never ever said it made an Israeli salad ! Why all the fuss I can see below ?!! i do not simmer the couscous but bring it up to boil and cover . . . works beautifully ! Shall try yours when the chance arises . . .
YES! I love this salad so much I wanted to bring it back to the homepage and do a better video for it 🙂 Try cooking it in flavoured broth next time, it’s amazing Eha! N x