This simple Mediterranean pearl couscous salad is bright, delicious, and packed with flavors like olives, tomato, cucumber, and red onions—perfect for serving as a healthy side or main at home, picnics, BBQ, potlucks, and in lunch boxes!
10Greek pitted kalamata or pimento-stuffed oliveshalved
½of a cucumberdiced
½ cupof cherry tomatoes
Instructions
In a medium pot over medium-high heat, stir couscous and olive oil until it’s lightly browned. Add the vegetable broth, bring to a boil, cover, and let simmer for 10 minutes.
Once the couscous has cooled, stir in the onion, olives, cucumber, and tomatoes.
Video
Notes
For more flavor, add lemon juice and fresh parsley as needed. To cool quickly, put the cooked pearl couscous in the freezer for 10 minutes. Don’t forget to set a timer!
For a mellower onion flavor: Soak the onion in ice water for 10-15 minutes before adding it to the couscous salad.
Prepare couscous in advance: You need to leave it to cool before adding the veggies, so it's best to prepare the night before/several hours in advance.
For quicker prep: Use a mandoline/food chopper to help chop the veggies.
Use fresh produce: Since there are so few ingredients in this pearl couscous recipe, we highly recommend using in-season, high-quality veg for the best flavor and texture.