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.

A bowl of couscous salad with cherry tomatoes, cucumber, red onion, parsley, and crumbled feta cheese. A spoon rests in the bowl, and small bowls of ingredients are around it on a white surface.

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.

My quick ingredient notes

Fresh produce ingredients for couscous salad - vine cherry tomatoes, cucumber, green and red onions and garlic.
  • 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

  • A speckled bowl filled with cooked pearl couscous, with a gold spoon resting inside. Fresh chopped herbs sit in a small bowl nearby on a light-colored surface.
    To avoid pasty grains, ignore the package directions. Cook about 5 minutes, until the couscous is al dente.
  • A bowl filled with couscous, sliced red onions, halved cherry tomatoes, and chopped cucumbers, with a small bowl of chopped herbs and more sliced onions nearby.
    Add the dressing once the couscous has cooled to room temperature — warm couscous will soak it all up.
  • A bowl of couscous salad with cherry tomatoes, cucumbers, parsley, and red onions, surrounded by small bowls of sliced red onion, parsley, and feta cheese on a white surface.
    Gently toss, then taste and adjust the seasoning — a little more lemon or salt makes all the difference.
A bowl of couscous salad with cherry tomatoes, sliced red onions, cucumber, feta cheese, and fresh parsley, served with a wooden spoon on a light-colored table.
5 from 11 ratings

Pearl Couscous Salad with Feta, Tomato and Cucumber

Karen Tedesco
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.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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

  1. 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

  1. 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.
  2. 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.
  3. Sprinkle the salad with ¼ cup torn fresh cilantro, parsley and/or mint leaves, and ½ cup crumbled feta cheese.

Notes

  • 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.

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