Pearled Couscous Greek Salad
There isn’t a week that goes by that I don’t eat at least one greek salad. It’s just the perfect salad to me – crisp cucumbers, salty/briny feta and olives, and y’all already know how much I love my tomatoes. I started adding pearled couscous to mine to make it a little more substantial and I haven’t looked back since. It’s filling without being heavy, and the texture of the couscous adds a really nice contrast to all the crunchy vegetables.
What I love most about this Pearled Couscous Greek Salad is how versatile it is. It’s hearty enough to stand on its own as a light meal, but it also works beautifully as a side dish. I’ll often make it for dinner on a Sunday night and pack the leftovers for lunch throughout the week—it holds up so well in the fridge, and honestly, the flavors only get better as it sits. We love a salad that actually tastes good on day two and three!
This salad also makes a great base. You can top it with grilled chicken, shrimp, or chickpeas for extra protein. I personally love it paired with my Crispy Salmon recipe, or these Greek Style Burgers. It’s simple enough for a weeknight dinner but totally impressive for serving guests. Whether you’re hosting a casual summer get-together or just meal prepping for the week, this one’s always a winner.
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Pearled Couscous Greek Salad
- Total Time: 26
- Yield: 4-6 1x
Description
This Pearled Couscous Greek Salad is a flavorful side dish that’s fresh, citrusy, and the perfect make-ahead salad for meal prep, potlucks, or summer gatherings. Quick to make, ready in about 30 minutes, and full of bold, bright flavor—this couscous salad is sure to become a staple!
Ingredients
For the Pearled Couscous Greek Salad:
- 8oz dry pearled couscous
- Zest from 1 lemon
- 1 ¾ cups chicken broth
- 3 persian cucumbers, quartered
- 2 cups cherry tomatoes, sliced in half
- ¼ cup crumbled feta cheese
- ¼ cup Kalamata olives, chopped
- 5 tbsps olive oil, divided
- Juice from 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small clove garlic, grated
- ½ tsp dried oregano
- ½ tsp dried dill
- Salt and pepper to taste
Instructions
For the Pearled Couscous Greek Salad:
- Heat a small pot over medium heat and add 1 tablespoon of olive oil. Stir in the dry pearled couscous and lemon zest, and cook for 3–5 minutes, stirring occasionally, until the couscous is golden and toasted.
- Pour in the chicken broth and stir to combine. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and simmer for 12 minutes, or until the liquid is fully absorbed. Turn off the heat, remove the lid, and fluff the couscous with a fork. Set it aside to cool slightly while you prepare the dressing.
- In the bowl you’ll use to serve the salad, whisk together ¼ cup of olive oil, lemon juice, red wine vinegar, Dijon mustard, grated garlic, dried oregano, dried dill, and salt and pepper to taste.
- Add the slightly cooled couscous to the bowl with the dressing, along with chopped cucumbers, halved cherry tomatoes, crumbled feta, and sliced kalamata olives. Toss until everything is well combined. Taste and adjust for seasoning as needed, and enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Quick & Easy
- Cuisine: Greek