Mediterranean Pearl Couscous Salad with Pomegranate Vinaigrette
Sweet, tangy, crunchy, salty, and herbaceous flavors make this Mediterranean pearl couscous salad a perfect combination. Toss cucumbers, red onion, parsley, mint, pistachios, kalamata olives, and pomegranate arils with a pomegranate molasses vinaigrette to make this Mediterranean pearl couscous salad with feta. The result is a unique salad layered with flavor and texture. This salad is perfect for a make-ahead lunch, light dinner, side dish, or potluck.
This Mediterranean couscous salad is packed with unexpected flavors, which makes it great!
I grew up on Mediterranean and Levantine flavors. Most were predictable. But after traveling through the region, I became obsessed with the sweet-savory combinations. I wanted to bring those flavor combinations to my readers and share the region’s flavors. Pomegranate molasses, herbs, olives, and pistachios bring Levantine flavors to your table.
Eat sinfully, live kindly ❤️
Ruth
What Makes This Mediterranean Couscous Salad Different
What Is Pearl Couscous?
Pearl couscous, also known as Israeli couscous, is a small, round pasta, about the size of a pea. Moroccan couscous is a fine grain about the size of cornmeal. Pearl couscous tastes best when toasted beforehand. This gives it a slightly nutty flavor (a technique similar to what you use when making golden saffron risotto).
What is the difference between pearl couscous and couscous?
Pearl couscous is a pea-sized round pasta, and regular couscous is the size of cornmeal. Both are made with semolina flour. However, the size and how they are made make them distinctly different.
Key Ingredients
Key Ingredient Notes
Pearl Couscous (Israeli Couscous)
Where you find pearl couscous can vary by store. If your store carries it, you can find it in the grain or pasta aisle. Pearl couscous is sometimes labeled “Israeli couscous.”
Pomegranate Molasses
Pomegranate molasses is a popular Levantine ingredient. It is a thick, tart syrup made from reduced pomegranate juice. You can find it at large grocery stores, Whole Foods, Middle Eastern stores, or on Amazon. To make the reduction at home, you will need lemon juice and 2 hours. If you don’t like this flavor, try substituting harissa vinaigrette!
Fresh Herbs
Fresh parsley and mint are musts in this recipe. They add a freshness that dried herbs cannot provide. With extra mint and parsley, try my Lebanese tabbouleh or creamy harissa chickpeas.
Feta Cheese/Vegan Feta Cheese
Use traditional feta or vegan feta cheese. It adds a slight saltiness and sourness to the salad. I use vegan feta cheese, and my favorite brand is Follow Your Heart. It crumbles well and tastes like feta. It is also easy to find at most large grocery stores.
Pomegranate Arils
Pomegranate arils add sweetness, crunch, and color. They are in season between October and January. You can often find them pre-packaged in the refrigerated produce section year-round. I use the pre-packaged ones to save time and avoid a mess.
See the recipe card for complete information on ingredients and quantities.
How to Make Mediterranean Pearl Couscous Salad
Step One: Cook the pearl couscous
Bring a medium saucepan filled with salted water to a boil. Add the Israeli couscous and cook until tender but still a touch chewy. This takes 8–10 minutes. Drain, then rinse with cold water to stop cooking. Next, move the couscous to a medium-sized bowl, add 1 tablespoon of olive oil, and toss well. This prevents the couscous from sticking.
Step Two: Prep the cucumber
Dice the cucumber and put it in a small bowl. If using a standard cucumber, remove the seeds first. Sprinkle the diced cucumber with a pinch of salt. Let it stand for 10-15 minutes. Pat the cucumber with paper towels before adding it to the salad. This keeps your salad crisp and stops the cucumbers from releasing too much water.
Note: I use the same salting technique in my Greek cucumber salad, and it makes a real difference!
Step Three: Make the dressing
In a small bowl, whisk together olive oil, fresh lemon juice, pomegranate molasses, Dijon mustard, garlic, and dried oregano. Whisk until the dressing emulsifies (it should be uniform, with no separation). Add salt and pepper to taste.
Step Four: Assemble the salad
In the same bowl as the Israeli couscous, add the diced cucumber, sliced red onion, parsley, mint, pomegranate arils, olives, pistachios, feta (or vegan feta), and lemon zest. Add the dressing and toss until everything is evenly coated.
Step Five: Chill and serve
Refrigerate the salad for at least 30 minutes before serving. This gives the couscous time to absorb the dressing and let the flavors marry. Before serving, taste the salad and adjust as needed (add more veggies, lemon, mint, or salt).
Personalize This Recipe (Substitutions and Variations)
Add protein
To add protein, add a can of rinsed chickpeas or white beans. You can also add tofu. (pssst- If chickpeas are your go-to, try my creamy harissa chickpea recipe for a 20-minute dinner)
Change the grain
The ingredients in this Mediterranean salad swap perfectly with orzo and work in most of my Mediterranean salad recipes.
My Best Tips
Cool the couscous
Let the couscous cool completely before adding the dressing. Adding it while the couscous is still warm will make it absorb too much dressing and make the salad heavy.
Always remove the excess cucumber water
Always salt and pat the diced cucumber dry; this will keep your salad from becoming watery
Add the pomegranate molasses in small amounts
Add the pomegranate molasses in smaller amounts than listed. Then add more until you reach the perfect balance. I do this because tartness can vary by brand.
Diet Modifications
Gluten-free
Use a gluten-free pearl couscous or orzo to make this recipe gluten-free.
Nut-free
Remove the pistachios to make this recipe nut-free. For crunch, toss in sunflower seeds instead.
How to Store This Recipe
Store your Mediterranean couscous salad in an airtight container. Refrigerate it for up to four days. Before serving, toss the salad and sprinkle it with fresh lemon juice to wake it up. Because this salad lasts up to four days, it is perfect for meal prep.
Perfect Pairings
- I like it for lunch or as a light main dish.
- Pair it with Mediterranean vegetables such as roasted cauliflower or broccoli with lemon and garlic.
- Add it to a pita pocket to make it into a sandwich.
Frequently Asked Questions
How Did It Go?
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Mediterranean Pearl Couscous Salad with Pomegranate Vinaigrette
Equipment
- 1 small saucepan
- 1 colindar
- 1 chef knife
- 1 cutting board
- 1 small whisk or fork
- 1 small bowl
Ingredients
Salad
- 1 cup dry pearl couscous Israeli couscous
- 1 tablespoon olive oil
- 1 large Persian cucumber diced
- ¼ small red onion very thinly sliced
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ⅓ cup pomegranate arils
- ⅓ cup chopped Kalamata olives
- ⅓ cup shelled pistachios roughly chopped
- ½ cup vegan feta cheese crumbled
- 2 tablespoons chopped fresh dill optional
- zest of 1 lemon
Lemon-Pomegranate Dressing
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated
- ½ teaspoon dried oregano
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Instructions
- Cook the pearl couscous: Bring a medium saucepan filled with salted water to a boil. Add the Israeli couscous and cook until tender but slightly chewy. This takes 8–10 minutes. Drain, then rinse with cold water to stop the cooking process. Next, move the couscous to a medium-sized bowl, add 1 tablespoon of olive oil, and toss well. This prevents the couscous from sticking.
- Prep the cucumber: Dice the cucumber and put it in a small bowl. If using a standard cucumber, remove the seeds first. Place the diced cucumber in a small bowl and sprinkle with a pinch of salt. Let it stand for 10-15 minutes. Pat the cucumber with paper towels before adding it to the salad. This will keep your salad crisp and stop the cucumbers from releasing too much water.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, pomegranate molasses, Dijon mustard, garlic, and dried oregano. Whisk until the dressing emulsifies (the dressing should be uniform with no separation of ingredients). Add salt and pepper to taste.
- Assemble the salad: In the same bowl as the Israeli couscous, add the diced cucumber, sliced red onion, parsley, mint, pomegranate arils, olives, pistachios, feta or vegan feta cheese, and lemon zest. Add the dressing and toss until everything is evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving. This gives the couscous time to absorb the dressing and the flavors to marry. Before serving, taste the Mediterranean salad and adjust as needed (more veggies, lemon, mint, or salt).
Nutrition
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