Pearl couscous, also known as Israeli couscous, is nothing more than a tiny, lightly toasted kind of pasta. It cooks super fast and can be served as a simple side dish next to a grilled meat or fish. I like to use it in salads as it makes a refreshing change of the usual rice or pasta salads that can be served at room temperature. The small size of pearl couscous is the perfect base for this salad and it allows the other ingredients to shine.
This lemony pearl couscous salad combines creamy Greek Feta cheese, sharp Kalamata olives, sweet tangerines, crunchy toasted almonds and refreshing fresh mint. Every bite of this salad is a burst of flavors. Not only does this salad make a great side dish, but it is also a very satisfying salad for a light lunch on its own. It keeps well overnight in the refrigerator until the next day–just remember to add the toasted almonds and the herbs the last minutes so they don’t get soft.
I hope you do make this easy couscous salad, maybe for a potluck dinner, or a backyard barbecue or even for a springtime picnic. The Mediterranean flavors of this refreshing salad will not disappoint!
- ½ cup slivered almonds
- 2 TBSP. olive oil
- 1 cup red onion, minced
- 4 med. garlic cloves, minced
- 1½ cups of Pearl couscous
- 2 cups low sodium chicken broth, or vegetable stock
- ¾ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 5 TBSP. extra virgin olive oil
- 3 TBSP. fresh lemon juice
- ⅓ cup Kalamata olives, rinsed and cut in half
- ½ cup Greek Feta, crumbled
- 3 small seedless, juicy tangerines
- 3 TBSP. Italian parsley, minced
- 2 TBSP. fresh mint, minced
- In a skillet over moderate heat toast the slivered almonds until slightly golden brown, stirring frequently. Remove them from the hot pan and set them aside to cool.
- In a medium saucepan heat the 2 tablespoons of olive oil and add the onion. Cook until soft and translucent and then add the garlic. Cook the garlic and onions until the garlic is lightly browned. Then add the couscous and cook for a few minutes until lightly toasted. Add the stock, season with salt and pepper, and bring to a boil. Cover the saucepan, lower the heat, and simmer for about 8 minutes or until all the liquid is absorbed and the couscous is cooked.
- Transfer to a medium bowl and pour the olive oil and the lemon juice over the warm couscous. Stir to combine and let it cool slightly. Taste and adjust the seasoning if needed.
- When the couscous is at room temperature, fluff the couscous up with a fork and fold in the olives, the feta and the tangerines. Next, add the herbs and the toasted almonds. Garnish the salad with some fresh, “young”, mint leaves and serve.
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Made this recipe without the almonds and tangerine (used tomato instead) and it was phenomenal! Great flavors and very reminiscent of Mediterranean food! Love it!
That wonderful! I am so glad you tried this recipe, Alicia! I love it that you used tomatoes instead, I do that too when I can find good, juicy tomatoes at the market!
Can’t see feta in ingredients or instructions, when do you add please?
Hi Nicky,
The feta cheese is added at the end, along with the olives. I just updated the recipe to include the feta as an ingredient! Thank you for letting me know.
Thank you, I will be trying this next week as sounds good and looks lovely with all the colours.