Pearl Couscous Salad with Feta, Tomato and Cucumber
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A pearl couscous salad with feta, tomatoes and cucumber that gets one thing right that other versions miss — texture! The couscous is cooked until slightly chewy, and the mixture of crisp fresh vegetables and lemony dressing pulls it all together.
This couscous salad always reminds me why I love casual, shared meals — a big salad bowl on the table, maybe some warm flatbread on the side, and something cold to drink. It’s simple, but that’s exactly the point.
Why this recipe works
- Balanced textures: The salad has a balanced ratio of couscous, vegetables, and dressing, so every bite includes a mix of all three.
- Bright, punchy dressing: The lemon-garlic vinaigrette has a little heat, and contrasts with the salty feta. If you’re in the mood for something richer, try my lemony tahini salad dressing instead.
- Great to make-ahead: This salad holds its texture well without getting soggy, so it’s ideal for prepping hours or up to a day in advance.
Karen’s ingredient notes
- Israeli pearl couscous: I love using pearl couscous in salads — it has a satisfying chew that you just don’t get from fine couscous. Cook it like pasta in boiling water, slightly undercooking it so it doesn’t turn into mush.
- Persian cucumbers are my top pick — they’re less watery, with smaller seeds and thinner skin, so they stay crisp and don’t dilute the dressing. If using regular cucumbers, you may want to scoop out the seeds.
- Lemon dressing: This isn’t just a basic vinaigrette — a little cumin, chili and lemon zest give it a subtle Mediterranean edge. The zest is especially important — it adds a deeper citrus flavor that you don’t get from juice alone.
A few tips that make this salad better
To avoid pasty grains, ignore the package directions. Cook about 5 minutes, until the couscous is al dente. Add the dressing once the couscous has cooled to room temperature — warm couscous will soak it all up. Gently toss, then taste and adjust the seasoning — a little more lemon or salt makes all the difference.
Pearl Couscous Salad with Feta, Tomato and Cucumber
A pearl couscous salad with feta, tomatoes and cucumber that gets one thing right that other versions miss — texture! The couscous is cooked until lightly chewy, and the mixture of crisp fresh vegetables and lemony dressing pulls it all together.
Ingredients
Lemon Dressing
- 2 tablespoons (ml) fresh lemon juice, plus more as needed
- 1 teaspoon freshly grated lemon zest
- 1 small grated garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon crushed red chili, or to taste
- ½ teaspoon kosher salt
- ¼ cup (60 ml) extra-virgin olive oil
Couscous Salad
- 1 cup pearl couscous
- Kosher salt
- 1 cup halved cherry tomatoes, quartered
- ¼ cup thinly sliced red onion
- 3 chopped green onions, including the green tops
- 1 teaspoon chopped jalapeño or serrano chili
- 2-3 chopped or sliced Persian cucumbers, to make 1 cup
- ¼ cup torn fresh cilantro, parsley and/or mint leaves
- ½ cup crumbled feta cheese
Instructions
Make the dressing
- Whisk 2 tablespoons fresh lemon juice, 1 teaspoon freshly grated lemon zest, 1 small grated garlic clove, ½ teaspoon ground cumin, ½ teaspoon crushed red chili, ½ teaspoon kosher salt, and ¼ cup extra-virgin olive oil in small bowl until emulsified. You can also combine the ingredients in a lidded jar and shake well. The dressing will keep refrigerated up to 3 days.
Make the couscous salad
- Bring 2 quarts water to a boil in a saucepan with 1 tablespoon salt. Add 1 cup pearl couscous and cook 5 minutes, or until just al dente. To avoid overcooking ignore the package directions and taste test. Drain, transfer to a serving bowl and cool for 10 minutes.
- Add 1 cup halved cherry tomatoes, ¼ cup thinly sliced red onion, 3 chopped green onions, 1 teaspoon chopped jalapeño or serrano chili, and 2-3 chopped or sliced Persian cucumbers to the serving bowl along with the dressing, and toss gently to mix. Taste and add more lemon juice and salt as needed.
- Sprinkle the salad with ¼ cup torn fresh cilantro, parsley and/or mint leaves, and ½ cup crumbled feta cheese.
Karen’s Notes and Tips
- You can combine all the ingredients for the salad a day or two ahead. Toss with the dressing when you’re ready to serve or pack for lunch.
Nutrition per serving
Calories: 249kcal Carbohydrates: 29g Protein: 7g Fat: 12g Sodium: 354mg Fiber: 3g Sugar: 3g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Light, summery salad that is perfect alone, as a side accompaniment or a protein added to it like shrimp, chicken, salmon, tuna, etc. The lemon dressing light and tart with the jalapeño giving it a bit of spice. I found Jersey tomatoes and cucumbers from the farm market and added a fresh ear of white silver queen corn to it (parboiled and milked the cob). I also added dill along with italian parsley instead of cilantro as that’s what i had in the house. On a scale of 1-10, it was a 12!
Love the silver queen corn! So delicious 🙂
Karen, I just made this the other night, it was delicious! Hope all is well, you are missed in St. Louis!
Christy you are the sweetest! I’m so happy to see your comment. I miss you guys! Wednesday workouts are just not the same…
This is the perfect summer salad, love the fresh herbs!