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Enjoyed either hot or cold, pearl couscous is a quick-cooking and versatile base for a variety of flavor profiles. Our easy couscous salad with feta, mint and tomatoes is a refreshingly cool side dish with a bright Mediterranean vibe. A drizzle of olive oil and lemon juice ties it all together. It’s a perfect side for grilled chicken, lamb, or fish.
Notes From the MGC Kitchen
During our hot Florida summers, we’re all about light and fresh flavors, so this easy cold couscous salad is one of our favorite alternatives to more traditional pasta salads with mayonnaise-based dressings. With a zesty lemon-olive oil dressing, it’s a fresh (and much lighter) take on a classic. If you want an extra crunch factor, toss in some diced cucumber – it goes perfectly with the other Mediterranean flavors.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- PEARL COUSCOUS: Pearl couscous, also known as Israeli couscous, is actually a type of pasta made from toasted semolina flour. It’s incredibly versatile for hot and cold dishes alike, and it cooks very quickly, making it perfect for a fast side. We always toast our couscous in olive oil before cooking it to enhance its naturally nutty flavor.
- CHICKEN BROTH: Cooking the pearl couscous in chicken broth instead of water infuses more flavor and savoriness into the dish. The sautéed garlic enhances the depth of flavor, too.
- LEMON JUICE: Fresh lemon juice and olive oil are all you need to dress this light couscous salad.
- FETA CHEESE: Crumbled feta adds creaminess and saltiness to this dish. We like to buy it in a block and crumble it ourselves, but if you’re short on time, you can buy it already crumbled. Just keep in mind that pre-crumbled feta has a tendency to be a little saltier and adjust to taste as needed.
- MINT: Fresh mint is a staple in Mediterranean cuisine, and it’s a wonderful addition to this summer couscous salad because of its cool, refreshing herbaceousness that balances the richness of olive oil and feta.
- GRAPE TOMATOES: Although you could absolutely use larger tomatoes from your garden for this dish, we love the sweetness of grape tomatoes. Plus, grape tomatoes stay firm and hold their shape well, making a more attractive finished dish.
How to Make Couscous Salad with Feta
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
COOK THE COUSCOUS: Start by sautéing garlic in olive oil over medium heat. Then add the couscous to the pan, stirring frequently, until the couscous starts to turn golden. Add the chicken broth, cover and simmer until all the broth has been absorbed and the couscous is tender.
COOL THE COUSCOUS: Transfer the couscous to a bowl and drizzle with olive oil to prevent sticking. Season to taste with salt and pepper, and set aside to cool completely. Fluff with a fork once or twice during this time.
MAKE THE DRESSING: Whisk together olive oil and lemon juice and drizzle over the cooled couscous.
FINISH THE SALAD: Add the crumbled feta, mint and tomatoes to the couscous and toss well to combine. Serve at room temperature.
Tips for Success
TOAST THE COUSCOUS: Before adding any liquid, toast the pearl couscous in olive oil until golden to enhance the nutty flavor.
USE BROTH: Chicken (or vegetable) broth infuses much more flavor than water, and the liquid to couscous ratio remains the same.
DON’T OVERCOOK: Israeli couscous cooks quite quickly, so check it frequently. You want a tender al dente texture.
PREVENT STICKING: Once cooked, couscous is prone to sticking, so it’s helpful to fluff gently with a fork to separate the pearls.
What to Serve With Israeli Couscous Salad
This cold couscous salad is a refreshing summer side dish, and thanks to its Mediterranean flavor profile, it’s a great option to accompany some of our favorite lamb dishes. Serve it alongside our Greek lamb burgers instead of french fries, or enjoy with perfectly pan-seared lamb chops.
Frequently Asked Questions About Pearl Couscous Salad
Stored in an airtight container, it will keep for about 3 days in the refrigerator. For safety, it’s important that you refrigerate your salad as soon as possible.
Both quinoa and farro can be good substitutes for couscous in a cold salad recipe like this one. Quinoa is a smaller grain with a slightly crunchier texture, but it’s a protein-packed alternative to pearl couscous. Farro is a somewhat larger grain, but it has a very similar texture to Israeli couscous.
More Ways to Enjoy Pearl Couscous
We often use pearl couscous as a versatile base for saucy dishes in place of steamed rice.
Our scallops in tomato lime butter is a delicious Asian-inspired dish, especially when served on a bed of tender Israeli couscous.
We also use couscous in the filling for our Greek stuffed peppers, along with ground lamb, feta cheese and herbs.
Couscous Salad with Feta, Mint and Tomatoes
Ingredients
- 1 cup pearl couscous
- 5 tablespoons extra virgin olive oil, divided
- 1 clove garlic, very finely chopped
- 1-1/4 cups low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh mint, finely chopped
- 1 pint grape or cherry tomatoes, halved
- Salt and freshly ground black pepper
Instructions
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and sauté until softened, 1 minute.
- Add the couscous and stir to coat with the oil. Continue cooking, stirring frequently, until the garlic is fragrant and the couscous starts to develop a golden color.
- Stir in the chicken broth, cover and reduce the heat to medium-low. Simmer until all the broth is absorbed and the couscous is tender, 6 to 8 minutes.
- Add a little extra broth or water if the liquid cooks off before the couscous is tender.
- Transfer the couscous to a bowl and drizzle with an additional 1 tablespoon of olive oil. Combine well and season to taste with salt and pepper.
- Set the couscous aside to cool to room temperature for about 20 minutes. Fluff with a fork once or twice during this time to prevent sticking.
- Whisk the remaining 3 tablespoons of olive oil together with the lemon juice and combine with the cooled couscous.
- Add the feta cheese, mint and tomatoes and toss well. Taste and adjust the seasoning as needed.
